Midwestern Chowder - cooking recipe

Ingredients

10 oz. stick sharp cheese
2 c. diced potatoes
1/2 c. chopped carrots
1/4 c. chopped onions
1/4 c. celery
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cream-style corn
2 thinly sliced cooked hot dogs
parsley

Preparation

Boil vegetables separately, simmer 10 minutes (boil until vegetables are cooked but not mushy).
Shred cheese.
Make a cream sauce with butter, flour and milk; stir in cheese until melted. Add cream-style corn and vegetables including broth.
Heat but do not boil.
Add hot dogs.
Garnish with parsley.