1/2 c. water or chicken soup stock
2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
2 c. cream style corn (1 can)
1 1/2 c. milk
2/3 c. grated cheese
Salt and pepper to taste

Combine in a large saucepan: water, potatoes, carrots, celery, salt and pepper. Cover and simmer 10 minutes. Add corn. Simmer 5 minutes. Add milk and cheese. Stir until cheese melts and chowder is heated throughout. Do not boil.

Option: Use leftover whole kernel corn pureed in blender. Quick and delicious!