Confetti Chowder

Even though it is still hot and humid here in Western New York State, my thoughts are slowly turning to my favorite fall and winter recipes!  This one is a sure winner.  It comes from my 10,000 Tastes of Minnesota cookbook, copyright 1990, published by the Women's Club of Minneapolis.

3 cups shredded cabbage
2 cups sliced carrots
2 cups chopped celery
1/2 cup chopped onion
1/4 cup butter
1 (10 oz) package frozen peas, thawed
2 (11 oz) cans corn
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves (or few dashes powdered thyme)
2 cups shredded cheddar

Cook and stir cabbage, carrots, celery and onion in butter in large saucepan or Dutch oven until crisp tender.  Add peas, corn, milk and seasonings.  Simmer over low heat about 15 minutes, stirring occasionally.  In a food processor, blend about 2 cups of hot milk mixture and cheese until smooth.  Return this to the pan;  mix well.  Adjust seasonings.  Heat thoroughly but do not boil.
6 servings.