Kelly's Corn Chowder

¼ C butter      (I skip this, for less fat)      
2 ¼ C water           
4 diced potatoes     
2/3 C chopped celery          
3 green onions           
 ½ C carrots

Place all in large pot and boil for 20 min. Don’t drain. Add 1 can or 2 C. corn (frozen, fresh, or canned).

6 T butter         

6 T flour               

 2 ½ C milk          

 ½ t pepper      

1 t salt      

1 ½ T dill weed

Make white sauce with butter and flour. Cook 3 minutes. Slowly add milk and whisk continually until thickened and bubbly around edges. Add rest of ingredients. Pour white sauce into potato/corn mixture. Stir and add 2 C grated mild cheese (optional).

 

Recipe from Kelly Hollenbeak