Vermont Corn Chowder - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 c. chopped onions (medium)
1/2 c. chopped celery
3 c. peeled, diced potatoes, cooked (about 1 lb.)
2 c. milk
1 can cream-style corn
2 c. shredded Cheddar cheese
parsley

Preparation

In saucepan, melt butter.
Saute onions and celery until tender.
Add cooked potatoes, milk and corn.
Heat to serving temperature.
Add cheese until melted.
Salt and pepper to taste. Sprinkle a little parsley.
Tastes better next day when flavors blend.
Serves 7.