2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
1/4 c. chopped green onion (optional)
1 tsp. salt
1/4 tsp. pepper
3/4 c. water
2 c. corn
1 1/2 c. milk
1/2 c. evaporated milk or cream
1 c. diced pasteurized cheese

Simmer potatoes, carrots, celery, green onion, salt, pepper and water, covered, 15 minutes. Add corn and simmer another 5 minutes. Add milk, cream and cheese; stir until cheese melts and soup is heated. Do not boil.

Note: I usually double or triple recipe.