8 tablespoons Cabot Salted Butter
2 cups chopped cabbage
1 cup diced celery
1 cup chopped onion
1 cup sliced carrots
1 cup frozen peas
2½ cups milk
1 12-ounce can cream-style corn
¼ teaspoon dried thyme leaves
⅛ teaspoon ground black pepper
10 ounces Cabot Sharp Cheddar, grated (about 2½ cups)
MELT butter in large (3-quart) saucepan. Add cabbage, celery, onion, carrots and peas. Cook, stirring often, until vegetables are tender, about 10 minutes.
ADD milk, corn, thyme and pepper. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add cheese and stir until melted.