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Midwest Chowder

1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
2 cups chopped potatoes
1 can of cream style corn
1/2 cup cheddar cheese
2 cups water
1 teaspoon instant boullion

Cook vegetables in boiling water with boullion. Make white sauce with 1/4 cup margarine, 1/4 cup flour and enough milk to thicken (about 2 cups). Add cheese, when melted, add corn to vegetables and then add cheese sauce.