2 1/2 c. water
1 1/2 c. potatoes, chopped
1 c. carrots, sliced
1/2 c. celery, sliced
1/2 c. green onion, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
1/4 c. whole wheat flour
1 c. heavy cream
1 c. water
2 1/2 c. shredded Cheddar cheese
1 can (16 oz.) creamed corn or 2 c. fresh corn

Combine 2 1/2 cups water, potatoes, carrots, celery, onions, salt and pepper in large saucepan. Cover and bring to boil, simmer 10-15 minutes. Melt butter in saucepan over medium-low heat. Stir in flour and cook 3-4 minutes. Gradually add cream and 1 cup water, stirring constantly; bring to a boil. Cook 1 minute. Add cheese and stir until cheese is melted. Gradually add cheese and sauce to soup, stir in corn.