Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::8
Ingredients
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2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
4 cups water, or as needed to cover
2 cups milk
¼ cup butter
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese
Directions
Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.
Danielle Stadelman RDN