Mid American Chowder - cooking recipe

Ingredients

2 c. boiling water
2 c. chopped potatoes
1/2 c. carrot slices
1/2 c. celery slices
3 Tbsp. onion soup mix
1/2 tsp. thyme
1/4 tsp. basil
1/4 tsp. black pepper
1/4 c. butter or margarine
1/2 c. all-purpose flour
2 c. milk
2 1/2 c. (10 oz.) shredded Cheddar cheese
1 (17 oz.) can cream-style corn

Preparation

In medium saucepan, combine water, vegetables, soup mix and seasonings.
Cover; simmer 10 minutes.
Do not drain.
In large Dutch oven, melt butter; stir in flour and mix until smooth. Slowly add milk and cook over low heat until thickened; stir in cheese until melted.
Stir in corn and cooked vegetables.
Heat (not boil).
Serve warm.
Makes 8 servings.