• 2 cups potatoes diced
• 1 cup sliced
• 1 stalk celery diced
• 1/4 cup onion chopped
• 1/4 t pepper
• 1 t salt

Cook all ingredients in 1 1/2 cup of water until tender.

• 2T butter
• 1/4 cup flour

Stir together in saucepan to make a roux

• 2 cups milk

Add milk. Cook until smooth and thickened.

• 1 cup grated parmesan cheese

Add cheese. Melt.

Add cheese sauce and creamed corn to undrained vegetables. Heat through.

Makes 7 cups.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.