Corn Chowder with Cheese

• 2 cups diced potatoes
• 1/2 cup thinly sliced carrots
• 1/2 cup thinly sliced celery
• 1/2 cup chopped onion
• 1 teaspoon salt
• 2 cups boiling water
• 1/4 cup butter
• 1/4 cup flour
• dash black pepper
• 2 cups milk
• 2 1/2 cups shredded sharp Cheddar cheese
• 2 cups canned or frozen thawed cream-style corn

Cook potatoes, carrots, celery, and chopped onion in boiling salted water for 10 to 15 minutes, or until tender. Set aside, and do not drain.

Meanwhile, melt butter in a large saucepan; stir in flour and pepper. Continue to cook and stir for 1 minute. Gradually stir in milk; cook, stirring constantly, until thickened. Stir in cheese and corn. Heat, stirring, until cheese is melted. Add reserved vegetables with liquid; heat through.
Corn chowder recipe serves 8.