2 cups water
2 cups potatoes, peeled and diced
1/2 cup carrots, peeled and diced
1/2 cup celery sliced
1/4 cup onion, diced
1/4 cup (1/2 stick) butter, melted
1/4 cup all-purpose flour
pepper, to taste
2 cups milk
1 (8 oz.) pkg. shredded cheddar cheese
1 (15 oz.) can creamed corn

In a large saucepan bring water to a boil over medium high heat. Add potatoes, carrots, celery, and onion, cook for 10 minutes, or until tender.

While vegetables are cooking, melt butter in a soup pot over medium high heat. Stir in flour and pepper, cook and stir for one minute. Gradually stir in milk and cheese, stirring constantly until cheese is melted. Stir in corn, heat through but do not boil. Add vegetables with their cooking liquid, stir until blended.

Submitted by: Judy Brannock