Midwest Chowder

Ingredients

• 1 lb baking potatoes peeled finely chopped ( 3)
• 0.3 cup butter 
• 14.8 oz regular corn cream-style canned
• 1  carrots chopped
• 1 stalk celery chopped
• 0.3 cup flour 
• 2 cups milk 
• 0.3 cup onions chopped
• 1.3 cups cracker barrel sharp cheddar cheese shredded
• 2 cups water 

Equipment

• sauce pan

Directions

1. Bring vegetables and water to boil in saucepan on high heat. Cover; simmer on low heat 10 min., stirring occasionally.
2. Remove from heat. (Do not drain.) Set aside.
3. Melt butter in separate large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min. or until thickened, stirring constantly. Simmer on low heat 5 min.
4. Add cheese; cook and stir 2 min. or until melted.
5. Add corn and undrained cooked vegetables; cook 5 min. or until heated through, stirring occasionally. (Do not boil.)