Yield: 8 servings
|2 cups||Boiling water|
|2 cups||Chopped potatoes|
|½ cup||Carrot slices|
|½ cup||Celery slices|
|3 tablespoons||Onion soup mix (or 1 pkg)|
|¼ teaspoon||Black pepper|
|¼ cup||Butter or margarine|
|½ cup||All purpose flour|
|2½ cup||(10oz) shredded reduced fat cheddar cheese|
|1 can||(17oz) cream style corn|
In a medium saucepan, combine water, vegetables, soup mix and seasonings. cover and simmer 10 minutes. Do not drain. In a large dutch oven, melt butter. Stir in flour and mix until smooth. Slowly add milk and cook over low heat until thickened, stir in cheese until melted. Stir in corn and cooked vegetables. Heat, but do not boil.
Serve with warm french bread and a crisp salad. Makes 8 servings.
Origin: Watkins calendar for 1993 Shared by: Sharon Stevens.