Midwest Chowder

2 cups finely chopped potatoes
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
2 cups water
1 tsp. salt
1/4 cup (1/2 stick) butter or margarine
1/4 cup flour
2 cups milk
2-1/2 cups shredded CRACKER BARREL Sharp Cheddar Cheese
1 can (17 oz.) cream-style corn

1. Bring vegetables, water and salt to boil in saucepan on high heat. Cover; reduce heat to low. Simmer 10 minutes. Remove from heat. Do not drain.

2. Melt butter in large saucepan on low heat. Stir in flour; cook 2 minutes or until bubbly. Gradually stir in milk until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes.

3. Add cheese; stir until melted. Add undrained vegetables and corn. Heat thoroughly, stirring occasionaly. DO NOT BOIL.