Cheesy Corn Chowder

Serves 4-6

2 c. water

2 c. chopped potatoes

1/2 c. chopped carrots

1/4 c. chopped onion

1 1/2 t. salt

1/4 t. pepper

Cook until tender then set aside.

1/4 c. melted butter

1/4 c. flour

2 c. milk

1 1/2 c. grated cheese

1 can corn

In large soup pot melt butter, then add flour. Cook a minute or two. Add milk and stir until smooth and thickened. 

Add the cooked veggies with the cooking water and the cheese. Add the corn. Drain the corn first for a thick chowder, or add the juice for a thinner chowder. Simmer until heated through.