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- 2 medium red potatoes, diced
- 1 carrot, sliced
- 2 ribs celery, sliced
- 1 small onion, chopped
- 1 cup hot water
- 1 cup chicken broth
- 1 teaspoon salt
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 can (15 to 16 ounces) cream-style corn
- salt and pepper, to taste
- dash Tabasco sauce or ground hot pepper, optional
Preparation:
In another saucepan, melt butter over medium-low heat; stir in flour until hot and bubbly. Gradually add the milk, stirring, until thickened. Add cheese and stir until melted and well blended. Add corn and the cooked vegetables with their liquid, and add salt and pepper to taste. Stir in Tabasco or cayenne, if using. Heat through.
Serves 6.
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