Midwest Chowder - cooking recipe

Ingredients

2 c. diced potatoes
1/2 c. sliced carrots
1/4 c. diced celery
1/4 c. diced onion
2 c. boiling water
2 tsp. salt
dash of pepper
1/4 c. margarine
2 c. milk
1/4 c. flour
2 c. Cheddar cheese, shredded
2 c. (1 can) cream-style corn

Preparation

Add potatoes, carrots, celery, onion, salt and pepper to the boiling water.
Cover and simmer for 20 minutes.
Over low heat, make a white sauce of milk, flour and margarine, by combining melted margarine with flour and then slowly adding milk.
Heat until it thickens, then add shredded cheese.
Heat until cheese melts.
When melted, add cooked vegetables and water.
Do not drain.
Add corn and heat to liking.
Do not boil!
Makes 6 to 8 servings.