Corn Chowder - cooking recipe

Ingredients

2 Tbsp. margarine
chopped celery and onion
2 to 3 carrots
4 to 5 potatoes
water
1 to 2 cans creamed corn
milk

Preparation

Melt the margarine in a pan.
Layer the celery and onion in pan and cook until transparent.
Add the carrots and potatoes, cut up really small.
Add water, just enough to barely cover the potatoes and carrots.
Cook until mushy, about 20 to 30 minutes. Add the corn and milk (however much you want for a nice thickness).
Cook until warm and eat!