Zucchini Chowder - cooking recipe

Ingredients

1 qt. zucchini, cut in pieces
3 carrots, coarsely shredded
2 stalks celery, thinly sliced
1 onion, chopped
1 tsp. salt
8 oz. sharp Cheddar cheese, shredded
1 1/2 c. water
1 can (1 lb.) creamed corn
4 Tbsp. butter
4 Tbsp. flour
1 1/2 c. milk

Preparation

Cook vegetables in salted water for 10 minutes.
Do not drain. Add corn and set aside.
Melt butter and blend flour in until smooth.
Add vegetable mix and cheese.
Heat until very hot, but do not boil.
Serves 6 to 8.