2 cups peeled, chopped potatoes, diced very small
1/2 cup small diced carrots
1/2 cup thinly sliced celery
1/4 cup chopped onion
1/4 tsp. freshly ground black pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk or 1/2 & 1/2 + 1 cream
1/2 cup fresh grated Parmesan cheese
1 (17 oz.) creamed corn

In a large pot, stir together 2 cups water, potatoes, celery, carrots, onion and pepper. Bring to boil, reduce heat, simmer covered until all vegetables are tender and not overcooked (about 10 minutes) Do not drain.

In large saucepan, melt butter and stir in flour with a whisk. Add all of the milk at once. Cook and stir with whisk over medium heat until thick and bubbly. Cook and whisk for 1 more minute. Add cheese, whisk until melted. Carefully add cheese mixture to the veggies. Stir in the corn. Heat the chowder but do not boil.