2 cups water
2 cups potatoes, chopped
2 cups carrots, chopped
1/2 cup celery, sliced
1/4 cup onion, chopped
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup parmesan cheese, grated
1 (16 ounce) can creamed corm
1 1/2 teaspoon salt
1/4 teaspoon pepper
Bring water to a boil and add potatoes, carrot, onion and celery. Cover and simmer until tender. Do not drain. In saucepan melt margarine and add flour, add milk and stir until thickened. Add cheese and stir until melted. Pour white sauce mixture and corn into potato and carrot mixture. Add salt and pepper. Heat through. Garnish with parsley. Makes 6 to 8 servings.