Texan Chowder - cooking recipe

Ingredients

1 c. diced potato
1/2 c. diced or sliced carrots
1/2 c. diced onion
1 c. sliced celery
1/2 tsp. salt (I omit salt)
1/4 tsp. pepper
3 c. chicken broth (College Inn)
1/4 c. butter or margarine
1/4 c. flour
2 c. milk
10 oz. grated yellow Cheddar cheese
1 can creamed corn

Preparation

Boil potatoes, carrots, onion, celery, salt and pepper in chicken broth for 10 minutes.
Do not drain.
In a saucepan, melt butter.
Add flour; cook to make a paste.
Add milk.
Stir until thicken.
Add cheese until melted.
Add this to vegetables.
Add creamed corn.
Enjoy.