Ingredients
2 cups water2 cups cubed peeled potatoes1/2 cup sliced fresh carrots1/2 cup sliced celery1/4 cup chopped onion1 teaspoon salt1/4 teaspoon pepper1/4 cup butter, cubed1/4 cup all-purpose flour2 cups whole milk3 cups shredded cheddar cheese2 cans (14-3/4 ounces each) cream-style corn
Preparation
Place the potatoes, carrots, celery, onion, salt and pepper in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are crisp-tender; set aside (do not drain).
Meanwhile, in a 3-qt. dish, microwave butter on high for 40-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 4-5 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 30-60 seconds or until the cheese is melted. Stir in corn and vegetable mixture. Cook on high for 1-1/2-3 minutes or until heated through.
