Title: Cheese Vegetable Chowder
Categories: Soups, Cheese, Vegetables
Yield: 6 Servings

2 c Chopped cabbage
1 c Chopped onion
1 c Celery slices
1 c Frozen peas, thawed
1 c Thin carrot slices
1/2 c Butter
12 oz Cream style corn
2 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme
2 1/2 c Sharp cheddar cheese, shredd

Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce
pan for 8 to 10 minutes or until vegetables are tender, stirring
frequently. Add corn, milk, and seasonings; heat over low temperature 15
minutes, stirring occasionally. Add cheese, stir until melted. Yield:
Approximately 2 quarts.
From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini