1/2 cup margarine
2 cups chopped cabbage
1 cup sliced onion
1 cup sliced celery
1 cup frozen peas, thawed
1 cup thin carrot slices
16 ounces can cream style corn
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
1/4 teaspoon garlic powder
2 cups shredded cheddar cheese
In large soup pot, melt margarine; saute cabbage, onion, celery, peas and carrots til tender, about 8 to 10 minutes. Add the corn, milk, salt, pepper, thyme and garlic powder; simmer about 15 minutes. Add cheese, stirring til melted, and serve.
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