Cheddar Corn Chowder (Auntie Jeanette's Soup)

2 cups potatoes, diced

1/2 cup carrot, sliced

1/2 cup celery, chopped

1 small onion, chopped

2 1/2 tsp salt 

2 cups boiling water 

30g butter 

1/4 cup flour 

2 cups milk 

125g grated cheddar cheese

pinch cayenne pepper

500g can cream-style corn 

 

Combine vegetables, salt and boiling water. Cover and simmer till tender (about 20mins). Do not drain. Put aside. In another saucepan melt butter. Add flour and stir to a paste. Add milk gradually and stir till nearly boiling. Add cheese and cayenne pepper. Stir till cheese is melted. Add corn and undrained vegetables. Simmer till reheated. Do not boil or soup will curdle. Blend with stick mixer for creamy soup or leave chunky.

Easily doubled.