Corn Chowder

from memory

Cut 4 potatoes into small cubes, cover in water or chicken broth or vegtable broth with some salt and pepper cooking till almost done

mean while Chop 1 med onion and saute in butter or olive oil

Chop 2 carrots small and add to potatoes along with the onions

add 2 – 3 cans of creamed corn to the mix

salt and pepper to taste, let this cook together while the white sauce is made.

White sauce:

1/2 cup butter melted

turn off heat and add,

1/2 cup flour stir untill smooth and 1 Cup of parmesan cheese

stir in 2 cups of milk and stir till thickened, you need it fairly stiff to thicken up the potato mixture. Add to the potato mixture and let heat through. If it is too thick add more milk or half and half. For variation 1 cup and crisp bacon broken up.