2 C water
2 C diced peeled potatoes
½ C sliced carrots
½ sliced celery
¼ C chopped onion
1 tsp salt
¼ tsp pepper
¼ C butter
¼ C all-purpose flour or substitute 2Tbsp of corn starch for the flour for gluten free
2 C milk
3 C (12ounces) shredded cheddar cheese
2 cans (14-3/4 ounces each) cream style corn
1 can while kernel corn
Place water in a 2-quart microwave-safe dish, cover and heat until boiling. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until veggies are crisp tender; set aside (do not drain.) Meanwhile, in a 3-quart dish, microwave butter on high for 50-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted. Stir in the corn and reserved veggies. Cook on high for 2-3 minutes or until heated through. Yield 10-11 servings, 2-1/2+ quarts.
P.S. Mom does this whole thing in a pot on the stove.
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