1/2 stick butter 3 c. chopped cabbage 1 c. chopped onion 1 c. sliced celery 1 c. thin carrot slices 1 (14-1/2-ounce) can cream-style corn 1 c. frozen peas 2 c. milk 2 c. chicken broth 1 tsp. dried thyme 1/4 tsp. garlic powder 1 tsp. salt 1/4 tsp. pepper 2 c. (8 ounces) shredded cheddar cheese
What to do:
1. In a soup pot over medium-high heat, melt butter; saute cabbage, onion, celery, and carrots 8 to 10 minutes or until tender. 2. Add corn, peas, milk, chicken broth, thyme, garlic powder, salt, and pepper; simmer about 15 minutes. Add cheese, stirring until melted; serve immediately.
