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PARMESAN CORN CHOWDER 
2 c. boiling water
2 c. chopped potatoes
1/2 c. carrot slices
1/2 c. celery slices
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 c. butter
1/4 c. flour
2 c. milk
1 c. (4 oz.) grated Parmesan cheese
1 (17 oz.) cream style corn

Add water to potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10 minutes. Do not drain. Make a white sauce with butter, flour and milk. Add cheese, stirring until melted. Add corn and undrained vegetables. Heat; do not boil. Garnish with chopped parsley, if desired. Yield: 6 to 8 servings.
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