Potato Cheese Chowder (from SCLIVING.COOP)

 2 cups of potatoes, peeled and diced
1/2 cup carrotss, peeled and sliced
1/2 cup of celery, sliced
1/4 cup of onion, diced
1/2 tsp salt
1/4 tsp pepper
2 cups boiling water
1/4 cup butter
1/4 cup of flour
2 cups milk
10 oz cheddar cheese, shredded
1-15 oz can creamed corn (we used regular corn)

in a medium pot, combine potatoes, carrots, celery, onion, salt, black pepper and boiling water.  Cover and let simmer for 10 minutes.  Turn off heat and let sit.  In another medium pot, make a roux, by melting butter on low heat, then whisking in flour; whisk constantly until thick.  Whisk milk and cheese into roux, then heat thoroughly.  Add roux to vegetables, then add creamed corn.  Return to heat and simmer for 10 minutes of until vegetables are tender, stirring occasionally.

***if using red potatoes, leave skin on