2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/4 c. butter
1/4 c. flour
2 c. milk
1 (10 oz.) stick sharp cracker barrel cheddar cheese, shredded
2 cans cream style corn

Combine potatoes, carrots, celery, onion, salt, and pepper. Add water. Cover and simmer 10 minutes. Do not drain. Make a cream sauce with butter, flour and milk. Add cheese and stir until melted. Add corn and undrained vegetables. Heat but do not boil. Serves 6-8.