3 c. water
2 c. potatoes, diced
1 c. carrots, sliced
1/2 c. chopped celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper

Mix all ingredients together, cover and cook over low heat until tender. Do not drain.

1/2 stick butter
1/4 c. flour
13 oz. can evaporated milk

Make a white sauce, stirring constantly.

Add 10 ounces Velveeta cheese, cubed, to white sauce. Stir until melted. Add sauce to vegetables. Add 7 ounces cream style corn. Do not boil. Makes eight 1 cup servings.