1/4 cup butter
2 1/4 c water
4 medium diced potatoes
2/3 c chopped celery
3 scallions, chopped
1/2 c chopped carrots
Place above ingredients in a large pot and boil for 20 minutes. Do not drain. Add 2 cups corn; fresh, canned, or frozen
Melt 6 TBSp butter with 6 TBSP flour. Stir while cooking for 3 minutes. Slowly add 2 1/2 c milk and whisk continually until thickened and bubbly around edges. Season with 1 tsp salt & 1/2 tsp pepper
Pour white sauce into potato/corn mixture. Add 2 cups grated cheese of choice. Stir and heat until cheese is melted.
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