Ingredients for 12 servings:
1. 6 -8 tablespoons unsalted butter
2. 2 cups finely chopped green cabbage, can use savoy
3. 1 cup chopped onion
4. 1 cup diced celery
5. 1 cup diced carrot
6. 1 cup finely diced potato, peel if desired
7. 1 cup frozen baby peas, thawed
8. 2 cups chicken broth, can use veggie
9. 15 ounces cream-style corn
10. 2 1/2 cups fat-free half-and-half, can use milk
11. 1 teaspoon Worcestershire sauce
12. 1/2-1 teaspoon salt, to taste
13. 1/4 teaspoon pepper
14. 1/4 teaspoon thyme
15. 1 teaspoon parsley
16. 12 ounces shredded sharp cheddar cheese

Directions:
1. Sauté 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. Reduce heat and simmer for additional 7-10 minutes or until potatoes are tender.
3. 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.
4. Add the cheese, stir until melted and heated through.