Ingredients

2 Cup peeled and diced potatoes
1/2 Cup sliced carrots
1/2 Cup chopped celery
1/4 Cup chopped onions
2 Cup boiling water
1/4 Cup margarine
1/4 Cup flour
1 Teaspoon salt
1/8 Teaspoon black pepper
2 Cup milk
2 Cup mild, shredded Cheddar cheese
1 14 3/4-ounce can cream-style corn

Instructions

Cook potatoes, carrots, celery and onions in boiling water until tender. Melt margarine and stir in flour, salt and pepper. Gradually stir milk into vegetable mixture. Add flour mixture and stir until absorbed and thickened. Add cheese, stirring until melted. Add corn and simmer until heated through. Serves 4.

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