2 cans (16 oz.) creamstyle corn
1 can (16 oz.) tomatoes with juice, diced
1 c. celery, diced
1 can potatoes, drained & sliced
3 c. water
1 tsp. salt
1 tsp. chili powder
2 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 c. Cheddar cheese, shredded
1/4 tsp. pepper

In saucepan, combine corn, tomatoes, potatoes, celery, salt and water. Bring to boil; simmer 30 minutes. In small pan, melt butter. Blend in flour and chili powder. Stir in milk and cook until thickened. Stir mixture into vegetables. Stir in cheese and heat through, until cheese melts.