Everyone I've ever served this soup to, young and old,
has enjoyed it.  It is quick to make and uses
ingredients you probably have in your kitchen right now.
It's great on a crisp fall day!
 



CHEESE AND CORN CHOWDER


Combine in saucepan:
     1/2 cup water
     2 cups diced potatoes
     1 cup sliced carrots
     1 cup chopped celery
     1 t. salt
     1/4 t. pepper 
Cover and simmer 10 minutes.  Add
     1 can cream-style corn
Simmer 5 minutes.  Add:
     1 1/2 cups milk
     2/3 cups grated cheese
Sitr until cheese melts and chowder
is heated through.  Do not boil.

Delicious served with cornbread and/or
cheese flavored crackers.

This recipe is from my favorite recipe book,
More With Less, which can be purchased online
from CBD 



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