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2 cups boiling water
1/4 cup margarine
2 cups chopped potatoes
1/4 cup flour
1/2 cup carrot slices
2 cups milk
1/2 cup celery slices
2 1/2 cups shredded sharp cheddar cheese -- Cracker Barrel
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 can creamed style corn - (17 oz)
In a large Dutch oven, combine water, vegetables and seasonings. Cover; simmer 10 minutes. Do not drain.
Make a white sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil.
This recipe yields 6 to 8 servings.
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