Corn Chowder

2	c.	potatoes — chopped
1	c.	carrots — chopped
1/2	c.	celery — diced
1/2	c.	onion — chopped
		salt — to taste
1/4	c.	butter
1/4	c.	flour
2	c.	milk
1/2	c.	grated parmesan cheese
1	can(s)	creamed corn — (15 oz.)

1.	In a soup pot, combine potatoes, carrots, celery, onion, and salt.
2.	Barely cover with water and bring to a boil.
3.	Cook until tender, 10-15 minutes.
4.	When tender, mash with a potato masher into a thick paste.
5.	Make a white sauce from butter, flour, milk, and cheese.
6.	Add white sauce to mashed vegetables.
7.	Add creamed corn and stir into soup mixture.
8.	Liquify all ingredients into a thick soup.
9.	You should have about 3 liters (12 cups); if there isn't quite that much, add extra milk and heat through.

^{Note from Patsy: I made this different from the recipe.}
^{After the veggies were tender, I pureed them in a blender.}
^{I made a white sauce in the microwave, omitting the butter (stir into 2 cups water: ¼ c flour, ¼ c non instant powdered milk, 1 tsp chicken bouillon. Microwave for 2 minutes, stir. Microwave for 2 more minutes, stirring after each minute. Stir in the parmesan cheese. Other tasty cheeses can be substituted for the parmesan cheese.)}
^{Stir the white sauce and the can of creamed corn into the vegetable mixture.}
^{I stirred in about 1 more cup of milk, and heated it through.}
^{It was yummy, but I'm not sure it would be if you added enough milk to make 3 quarts. I'm not sure what that is about.}