Monday, November 9, 2009
You won't believe how fast and easy this is to make.
2 c. water
1 c. carrots
1 1/2 c. diced potatoes
a little bit of chopped celery
Cook vegetables with salt for 10 min.
1/4 c. butter
2 c. milk
1/4 c. flour
Boil until thick. Add vegetables and water to the sauce. Add 1 can of creamed corn. Serve topped with grated cheese.
*I also like to add some frozen corn and peas as well as some rosemary, thyme, and fresh pepper to season it. I also recommend doubling this recipe so there is plenty to go around (and some for leftovers the next day - yum).
Recipe compliments of Rebecca Cooper.