Corn Chowder

2 cups potatoes
1/2 cup grated carrots
1/4 cup chopped celery
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup onion
2 cup hot water
1/4 cup flour
1/4 cup butter
2 cups milk
2 cups corn
10 oz. shredded cheddar cheese
diced ham (optional)

1. Cook first 7 ingredients together in large saucepan.
2. Make a white sauce of butter, flour and milk.
3. Stir sauce until thickened and mix with the cooked vegetables. (Do not drain water.) Add corn.
4. Top with shredded cheese just before serving.
(I usually double the recipe so we can enjoy leftovers.)