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Ingredients

• 4 c chicken broth
• 8 stalks celery (sliced)
• 4 carrots (sliced)
• 2 medium potatoes (peeled and cubed)
• 1 large onion (chopped)
• 1 tsp black pepper
• 2 c whote kernel corn (frozen)
• 1/4 c butter
• 3/4 c all-purpose flour
• 2 c milk
• 2 c cheddar cheese (shredded)

Directions

Add vegetables to chicken broth and bring to a low boil for about 20 minutes. While vegetables are cooking, melt butter in a skillet. Slowly add flour, stirring constantly. Add milk and stir until thoroughly mixed. Stir in cheese until completely melted. Add cheese sauce to vegetables. Stir. Cook at a medium low heat until vegetables are of desired tenderness.

Submitted by: Campfire Cafe Cookbook (TM)