3 med. potatoes, diced
1 sm. onion, diced
1 stalk celery, diced
3 c. milk
1/2 can niblet corn, drained
4 (6 oz.) American or Velveeta cheese
5 tbsp. butter
2 tbsp. flour
2 tsp. salt
Pepper to taste

Peel potatoes and dice small. Boil in half of salt and water until potatoes are soft, drain. In another pan saute onions and celery 3 minutes in butter on medium-low heat. Add flour, remaining salt and pepper and stir until smooth. Add milk slowly, stirring constantly. Cook until thick; then add cheese pieces and stir until smooth. Add potatoes and corn. Serve hot.