2 c. chopped peeled potatoes
1/2 c. thinly sliced celery
1/4 tsp. pepper
1/4 c. all-purpose flour
1 c. freshly grated Parmesan cheese
1/2 c. thinly sliced carrots
1/4 c. chopped onion
1/4 c. butter
2 c. milk
1 (16 oz.) can cream-style corn

In a Dutch oven, stir together 2 cups water, potatoes, carrots, celery, onions and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. In a large saucepan, melt the butter. Stir in flour; add milk all at once. Cook and stir over medium heat until the mixture is thickened. Add cheese, stirring until melted. Carefully add the cheese mixture to vegetable mixture. Stir in corn. Heat. DO NOT BOIL.

Makes 6 to 8 servings.