Cheese Chowder

courtesy of DeAnna Schappert

2 cups diced Potatoes

½ cup diced Carrots

¼ cup diced Onion

1 ½ teaspoon Salt

¼ teaspoon Pepper

2 cups Water

Combine all of the above and cook until tender. Then add:

2 cups (1 lb.) corn. Set this aside and make sauce.

　

White Sauce

¼ cup Margarine

¼ Flour

2 cups Milk

Combine together stirring to make sure there are no lumps. Add:

10 ounces of grated cheese (I used Cheddar Cheese) and stir until melted.

Add to vegetable mix and cook on low until creamy and hot.