Western Corn Chowder

Western Corn Chowder

2 cups water
2 cups potatoes, diced
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped onion
1 ½ tsp. salt
¼ tsp. pepper
1/8 tsp chili powder
¼ cup butter
¼ cup flour
2 cups milk
1 cup cheddar cheese, shredded
1 can (15.5 oz) creamed corn

Bring water to a boil in a 3 quart pot. Add the next 8 ingredients (down to chili powder on the list) Return to boiling and simmer for 10 minutes. Do not drain.

Meanwhile, prepare cream sauce. Melt butter over low heat. Blend in flour and cook until smooth and bubbly. Stir in milk, bring to a boil, stirring constantly. Boil one minute and remove from heat. Add cheese, stir until melted.

Combine vegetables and cream sauce. Add creamed corn, reheat if necessary, but do not boil.