Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Boiling water 1/4 ts Black pepper
2 c Chopped potatoes 1/4 c Butter or margarine
1/2 c Carrot slices 1/2 c All purpose flour
1/2 c Celery slices 2 c Milk
3 tb Onion soup mix (or 1 pkg) 2 1/2 c (10oz) shredded reduced fat
1/2 ts Thyme -cheddar cheese
1/4 ts Basil 1 cn (17oz) cream style corn

In a medium saucepan, combine water, vegetables, soup mix and
seasonings. cover and simmer 10 minutes. Do not drain. In a large
dutch oven, melt butter. Stir in flour and mix until smooth. Slowly
add milk and cook over low heat until thickened, stir in cheese until
melted. Stir in corn and cooked vegetables. Heat, but do not boil.
Serve with warm french bread and a crisp salad. Makes 8 servings.

Origin: Watkins calendar for 1993
Shared by: Sharon Stevens.

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