Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Ingredients
Directions
Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.
Danielle Stadelman RDN
Nutrition Facts (per serving)
| 359 | Calories |
| 20g | Fat |
| 34g | Carbs |
| 15g | Protein |
