Cheddar Corn Chowder (1976)

• 
  2 1/2 cups water
• 1 1/2 cups chopped potatoes
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/4 cup chopped onion or scallions
• 1 1/2 tspns salt
• 1/4 tspn pepper
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 2 1/2 cups (10 oz) shredded sharp Cheddar cheese 
• 2 cups fresh corn, or 1 can (16 oz) cream-style corn

Combine water, potatoes, carrots, celery, onion, salt, and pepper in a large saucepan. Cover, and bring to a boil. Simmer 10 minutes, or until vegetables are tender.

Melt butter in a saucepan. Stir in flour; cook until bubbly. Gradually add milk, stirring constantly. Bring to boiling, then cook for 1 minute. Add cheese; stir until melted.

Gradually add cheese sauce to soup, stirring constantly. Add corn. Serves 6.

More "Lost" Corn Recipes 

Pennsylvania Corn Souffle (1946)

Mennonite Corn Pie with Bacon (1950)

(Origin - "Bread & Soup Cookbook" published by the Culinary Arts Institute, as part of their Adventures in Cooking series, 1976.)