Cheesy Veggie Chowder

• 6 -8 tablespoons unsalted butter
• 2 cups finely chopped green cabbage, can use savoy
• 1 cup chopped onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup finely diced potato, peel if desired
• 1 cup frozen baby peas, thawed
• 2 cups chicken broth, can use veggie
• 15 ounces cream-style corn
• 2 12 cups fat-free half-and-half, can use milk
• 1 teaspoon Worcestershire sauce
• 12-1 teaspoon salt, to taste
• 14 teaspoon pepper
• 14 teaspoon thyme
• 1 teaspoon parsley
• 12 ounces shredded sharp cheddar cheese

1. Saute cabbage, onion, celery, carrots, diced potatoes and peas in the butter in a large saucepan for about 10 minutes or until vegetables are tender, stirring frequently.
2. Add broth; bring to a boil.
3. Reduce heat and simmer for additional 7-10 minutes or until potatoes are tender.
4. Add creamed corn, Worcestershire, half and half (or milk), and all seasonings; heat over low temperature 15 minutes, (or until veggies are tender) stirring occasionally.
5. Add the cheese, stir until melted and heated through.

butter, green cabbage, onion, celery, carrot, potato, frozen baby peas, chicken broth, corn, milk, worcestershire sauce, salt, pepper, thyme, parsley, cheddar cheese

Taken from www.food.com/recipe/cheesy-veggie-chowder-167926 (may not work)