Midwest Chowder

• 2 cups chopped peeled red potatoes
• 3/4 cup chopped carrot
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 teaspoon thyme
• 2 cups vegetable broth
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups milk
• 2 1/2 cups shredded sharp cheddar cheese
• 1 (17 ounce) can cream-style corn

1. In a saucepan, add first 6 ingredients.
2. Bring to a boil; cover and reduce heat.
3. Simmer for 10-15 minutes; remove from heat but don't drain.
4. In a large saucepan, melt butter.
5. Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
6. Gradually add milk and stir until well blended.
7. Cook over medium heat until mixture boils and gets thick, stirring constantly.
8. Reduce heat and simmer for 5 minutes.
9. Add cheese, stirring until melted.
10. Add undrained vegetables and corn.
11. Stirring occasionally, cook until thoroughly heated, but do not boil.

potatoes, carrot, celery, onion, thyme, vegetable broth, butter, flour, salt, pepper, milk, cheddar cheese, creamstyle

Taken from www.food.com/recipe/midwest-chowder-42473 (may not work)