- 2 cups water
- 2 cups diced peeled potatoes
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/4 cup chopped onion
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk
- 1 (14.75 ounce) can cream-style corn
- 1 1/2 cups shredded Parmesan cheese
- In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.