2 c. diced raw potatoes
1/2 c. sliced carrots
1/2 c. chopped celery
1/4 c. chopped onion
1 tbsp. salt
Dash pepper
1/4 c. butter
1/4 c. flour
2 c. milk
1 lb. shredded cheese
2 c. cream style corn

Combine the first 6 ingredients with 2 cups boiling water. Cover and simmer 10 minutes. Do not drain! In saucepan, melt butter, add flour and blend. Gradually add milk while stirring. Cook until thickened. Add cheese; stir until melted. Add cream style corn and undrained vegetables to cheese sauce. Heat, don't boil.