Vegetable Cheese Chowder
Melt oleo in dutch oven; add cabbage, onions, celery and carrots. Cook 8 to 10 minutes or until crisp tender. Add corn, peas, milk, pepper and thyme. Reduce heat to medium; cook 15 to 20 minutes or until vegetables are crisp tender, stirring occasionally. Add cheese; stir until melted. Heat gently; stirring frequently. Do not boil. Salt to taste.