2 1/2 c. water
1 1/2 c. potatoes, chop
1 c. carrots, sliced
1/2 c. celery, diced
1/2 c. onion, diced
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. wheat flour
1/2 c. butter
1 c. 1/2 and 1/2 or cream
1/2 c. water
1 (16 oz.) can cream corn
2 c. fresh or canned corn
2 1/2 c. shredded cheddar cheese

Combine left hand column. Simmer until tender. make a cheese sauce by: melt butter add flour over low heat. Gradually add cream and water. Stir and cook until thickened add cheese. Add this to the first mixture. Then add all the corns simmer on low until hot. Serve with muffins for a hearty meal.