mid west cheese chowder

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp black pepper
2 cups boiling water
1/4 cup of margarine
1/4 cup flour
2 cups milk
10 oz of cheddar cheese shredded
2 cups cream of corn

you can use two different pans to boil the veggies in, then only drain one pan and keep the water in the other. you can also add 1 lb turkey or ham in the soup and it still tastes awesome. and if you want to add more cheese to make it cheesier you can. you can use any kind of cheddar you want....my mom uses sharp cheddar cheese, my self i use a mixture of Vermont white cheddar cheese and sharp cheddar cheese

combine potatoes, carrots, celery, onion, in water, then put in salt and pepper, cover and simmer for 10 minutes. do not drain, make cream sauce with flour, milk, and margarine. add cheese, stir until melted. add corn and the veggies (remember do not drain veggies) heat do not boil

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user GCPUNKER1.