Ingredients
2 cups water2 cups cubed peeled potatoes1/2 cup sliced carrots1/2 cup sliced celery1/4 cup chopped onion1/4 cup butter1/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper2 cups whole milk1 can (14-3/4 ounces) cream-style corn1-1/2 cups shredded Parmesan cheese
Preparation
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.
