2 med. potatoes, cubed
3 med. carrots, sliced thin
1 lg. stalk celery, sliced
1 med. onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/4 c. flour
2 c. milk
2 1/2 c. (10 oz.) shredded cheddar cheese
2 c. (16 oz.) cream corn

Combine first 6 ingredients with 2 cups water. Cover, bring to a boil and simmer for 10 minutes until the vegetables are just tender. Do not drain. In large pot, melt butter, blend in flour and add milk, stirring until thickened. Add cheese, stir until melted. Add corn and undrained vegetables. Heat but do NOT boil. Yum!