Cheesy Chowder

2 cups vegetable broth
2 cups potatoes cubed
¾ cup onion chopped
½ cup celery chopped
1 tbsp fresh thyme or ½ tsp dried
1/8 tsp fresh ground pepper
2 cups corn frozen or fresh
2 cups cabbage chopped
¼ cup green pepper chopped
2 cups milk
2 tbsp flour
1 cup Cheddar and Mozzarella mixed

In a large pan toss in broth, potatoes, onion, celery, thyme and pepper and bring to a boil. Reduce heat to low and cover pan cooking for about 10 minutes. Toss in the cabbage, corn and pepper, cover the pan and continue to cook for 5 minutes. Potatoes should be tender. Prepare a ½ cup of milk and the flour in a container with a lid. Shake well then add to the mixture in the pan. Add the rest of the milk and cook until the soup begins to bubble and thicken. When the soup thickens and is bubbly cook for 1 minute more then removed from heat. Add the cheese to the mixture and stir until melted. Salt and pepper to taste.