10 oz. cheddar cheese, shredded
2 c. boiling salt water
2 c. diced potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/4 c. chopped onions
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cream style corn

Put vegetables in the water and boil 10 minutes. Make a sauce with butter, flour, and milk. Stir in cheese until melted. Add the undrained vegetables and corn. Heat but do not boil.