Corn Chowder

5 c. diced potatoes

4 stalks celery, diced

1 chopped onion

6 chopped carrots

Cover with water in large saucepan and boil until veggies are done.

In larger pan make cream base for soup:

2 sticks butter

½ c. flour

3 t. salt

¼ t. pepper

Mix together with whisk on medium heat. After a minute or two, add:

1 quart milk (regular, canned, half and half, etc.

2 bouillon cubes

1 t. thyme

2 c. cheese (parmesan or cheddar)

When veggies are done, pour them into cream mixture. Add:

20 oz. bag frozen corn

1 can creamed corn

Heat through, serve when thickened. Continue to stir so soup doesn’t burn. Excellent in a bread bowl.