2 c. boiling water
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 c. grated sharp Cheddar cheese
1 can cream style corn

WHITE SAUCE:

1/4 c. butter
1/4 c. flour
2 c. milk

In large pot, cook potatoes, carrots, celery, onion, salt, pepper and thyme in boiling water for about 20 minutes. Do not drain off liquid. Add cheese and corn to pot and stir well.

Meanwhile, make white sauce by making a roux with butter and flour in a small saucepan. Add all the milk at once while stirring constantly. Cook until thickened. Add white sauce to above mixture slowly while stirring. Simmer to heat through - do not boil. Serves 6 to 8.