2 c. diced potatoes
1/2 c. sliced carrots
1 can cream style corn
Celery salt to taste
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
2 c. milk
butter
1/4 c. flour
10 oz. Cheddar cheese, grated

Cut up veggies, water, salt and pepper. Boil until done, but not mushy. Add cream corn. Make cheese sauce; pour into veggies.