2 c. potatoes cut fine
¼ c. butter
½ c. sliced celery
¼ c. flour
¼ c. chopped onion
2 c. milk
2 c. sliced carrots
1 c. Parmesan cheese
¼ tea pepper
1 can whole kernel corn
1 can cream style corn
1 c. water
Boil vegetables in water until tender. In separate pan make cream sauce of butter, flour, and milk. Add to vegetables. Add corn and bring to a boil. If you prefer a thinner soup add milk or water at this time. Add cheese and heat but do not boil. Serve with additional cheese.