• 2 c. diced potatoes
  • 1/2 c. sliced carrots
  • 1/2 c. sliced celery
  • 1/4 c. chopped onions
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. boiling water
  • 1/4 c. butter
  • 1/4 c. flour
  • 1 (10 oz.) stick cheddar cheese
  • 2 c. cream corn
  • 1 c. milk


Combine potatoes, carrots, celery, onion, salt and pepper. Add water. Cover and simmer 10 minutes.

Do not drain. Make a cream sauce out of butter, flour and milk.

Add cheese; stir until melted. Add corn and undrained vegetables. Heat, do not boil. 6 or 8 servings.

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