Ingredients

2 Cup peeled, diced potatoes
1/2 Cup sliced carrots
1/4 Cup chopped onion
1 Teaspoon salt
1/4 Teaspoon pepper
2 Cup water
1/4 Cup butter, melted
1/4 Cup flour
2 Cup milk
1 Cup grated Cheddar cheese
1 Can creamed corn

Instructions

Cook potatoes, carrots, onion, salt and pepper in water for 10 minutes. Make a roux of the melted butter, flour and milk. When white sauce begins to bubble, add grated cheese and stir until melted. Combine cooked vegetables with liquid, cheese sauce and corn. Heat though, stirring constantly. Do not boil.

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