Vermont Corn Chowder - cooking recipe

Ingredients

2 Tbsp. butter
1 c. sliced onion
1/2 c. chopped celery
3 c. peeled, diced, cooked potatoes
2 c. milk
2 c. cream-style corn (1 lb.)
2 c. shredded Cheddar cheese (8 oz.)

Preparation

In saucepan, melt butter.
Saute onion and celery until tender.
Add potatoes, milk and corn.
Heat to serving temperature.
Remove from heat and stir in Cheddar cheese until melted.
If necessary, return to low heat to finish melting cheese.