Corny Cheese Chowder

• 2 c. boiling water
• 1 c. diced potatoes
• 1/2 c. sliced carrots
• 1/2 c. sliced celery
• 1/4 c. chopped green onion
• 1 can whole kernel corn with liquid (11 oz.)
• 1 tsp. chicken bouillon cubes
• 1/4 tsp. white pepper
• 1 tsp. salt
• 1/4 c. flour
• 1/4 c. butter or margarine
• 2 c. milk
• 2 c. Cheddar cheese, shredded (8 oz.)

1. In covered saucepan, simmer vegetables (except corn) in water with bouillon, salt and pepper 10 minutes or until tender.
2. Do not drain.
3. Set aside.
4. In a large saucepan, melt butter.
5. Stir in flour; cook about 1 minute, stirring constantly.
6. Then add milk and heat to boiling, stirring constantly, until thickened.
7. Reduce heat and add cheese; stir until melted.
8. Add undrained vegetables and corn with liquid.
9. Heat thoroughly, but do not boil.

boiling water, potatoes, carrots, celery, green onion, whole kernel corn, chicken bouillon cubes, white pepper, salt, flour, butter, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738988 (may not work)