Midwest Chowder

• 1 lb. baking potatoes (about 3), peeled, finely chopped Safeway 2 pkg For $5.00 thru 02/09
• 1 carrot, chopped
• 1 stalk celery chopped
• 1/4 cup chopped onions
• 2 cups water
• 1/4 cup butter or margarine
• 1/4 cup flour
• 2 cups milk
• 1-1/4 cups shredded CRACKER BARREL Sharp Cheddar Cheese
• 1 can (14.75 oz.) cream-style corn

1. Bring vegetables and water to boil in saucepan on high heat.
2. Cover; simmer on low heat 10 min., stirring occasionally.
3. Remove from heat.
4. (Do not drain.)
5. Set aside.
6. Melt butter in separate large saucepan on low heat.
7. Stir in flour; cook and stir 2 min.
8. or until bubbly.
9. Gradually stir in milk until blended.
10. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min.
11. or until thickened, stirring constantly.
12. Simmer on low heat 5 min.
13. Add cheese; cook and stir 2 min.
14. or until melted.
15. Add corn and undrained cooked vegetables; cook 5 min.
16. or until heated through, stirring occasionally.
17. (Do not boil.)

baking potatoes, carrot, celery, onions, water, butter, flour, milk, shredded cracker barrel sharp, corn

Taken from www.kraftrecipes.com/recipes/midwest-chowder-51901.aspx (may not work)