Potato Corn Chowder

Saute the following ingredients (you can cut your veggies finely or extra-large according to how chunky you like your soup):

1 cup onion, chopped
1 leek (white part only), chopped
½ cup celery, chopped
2 tablespoons butter

add to sauteed mixture:

3 large potatoes, peeled and cut in chunks
1 cup carrots, sliced
4 cups boiling water
2 chicken bouillon cubes

bring to a boil and cook until tender (30 minutes or so) then add:
½ zucchini, sliced
1 large can of whole sweet corn, undrained
1 tsp black pepper
1 tsp salt

continue soup at a boil ......as you add the following mixture:
1 (12 oz can of evaporated milk
2 tablespoon white flour

mix just a little of the evaporated milk with the white flour until thick. Make sure there are no clumps. Then add the remaining milk left in the can to the flour/milk paste you’ve made, and add it to the soup. Last add:

2 cups sharp cheddar cheese (medium or mild will work too)

serve immediately, garnished with a little shredded cheese and a bit of black pepper if desire. The hearty chowder goes well with a simple green salad and/or crusty sourdough rolls.