2 c. dried potatoes
1/2 c. sliced carrots and celery
1/4 c. diced onion
1 tsp. salt and pepper
2 c. boiling water
1/4 c. flour
2 c. milk
2 1/2 c. shredded sharp Cheddar cheese
1 can cream-style corn
1 lb. bacon, cut in small pieces, cooked until crisp and drained on paper towel

Cook vegetables in water for ten minutes. Melt butter; stir in flour until thickened, 1 minute. Add cheese and milk, stirring, until cheese is melted. Stir in corn; heat. Do not boil.

Add bacon.

Serves 8.