Parmesan Corn Chowder

I made this tonight and it was fantastic.... although I didn't have any shredded parmesan cheese so I used cheddar... I guess then it would be Cheddar Corn Chowder :)

Parmesan Corn Chowder
Ready in 45 minutes or less
from Quick Cooking September/October 2002

2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 can (14 3/4 ounces) cream-style corn
1 1/2 cups (6 ounces) shredded Parmesan cheese

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12 - 15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.

Yield: 7 servings