---------- Recipe via Meal-Master (tm) v8.04
 
      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.
   No copyright shown.
 
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