2 cups peeled and diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 cup butter
2 cups milk
1/4 cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 1/2 cups shredded Cheddar cheese
Bacon (Crispy Fried)
Directions
1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
3.Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Top with crispy bacon Serve.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself, the joy is in cooking for others
