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.
Recipe and Image from the Mr. Food Test Kitchen
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