Potato Corn Chowder

Combine in large saucepan or medium size pot:
1/4 C butter
2 1/4 C water
2/3 C chopped celery (optional)
3 chopped green onions (optional)
4 C diced potatoes (about 4 to 5 medium potatoes) Leave the skins on if you want.

Bring to a boil and simmer about 20 minutes. Don't let the potatoes get mushy. While potatoes are simmering, make a white sauce.

6 T butter, melted in the pot that you are using to make the white sauce
Gradually stir in 6 T flour
Add:
2 1/2 C milk
Salt and pepper to taste
Simmer until slightly thickened.

Add white sauce directly to cooked potatoes. Don't drain potatoes.

Add: 2 C grated cheddar cheese and 2 cans, drained, corn.
Heat through. May also add bacon pieces as garnish. A thick soup that serves well in a bread bowl. Serves about 6 people

Cook's note: Use real butter in this recipe, not margerine. Margerine will not thicken up the white sauce. Use whole or at least 2% milk.