Midwest Chowder

Midwest Chowder                                             From: Cheryl Taylor

2 c. diced potatoes                               ½ c. chopped carrots

½ c. chopped celery                             ¼ c. chopped onions

            Boil above ingredients in 2 c. salted water for 10 mins.

While vege’s are boiling, make the following cream sauce:

            ¼ c. margarine                          ¼ c. flour

            ¼ - ½ tsp. cayenne pepper       2 c. milk

Melt marg.  Add flour slowly, stirring.  Add milk, stirring, and pepper.

Stir 10 ozs. Shredded sharp cheese until melted.  Add 2 c. cream style corn and veggies in their broth.  Heat, but DO NOT BOIL!