Smith Cheesey Corn Potato Chowder

• 1 Cup Finely Chopped Onions
• 1 Cup Finely Chopped Celery
• 1/2 cup Shredded Carrot
• 2 1/2 cups diced Potatoes
• 1 Cup Flour
• 1 1/2 tsp. Salt
• 1 1/2 Tbs. Sugar
• 3/4 Cup Butter
• 4 cups Half & Half Cream
• 1/8 tsp. Pepper
• 1 Can Corn
• 2 Cups Shredded Cheese (Optional)
• 1 lb. Bacon Crumbled (Optional)

Put onions, celery, carrots and potatoes into soup pan and add enough water to just barely cover vegetables. Simmer over medium heat until potatoes are tender.

Melt butter in sauce pan and add flour, salt, pepper, and sugar. Blend for a minute or two. Add cream and cook, stirring with a wire whisk until smooth and thick. Add sauce and corn to undrained vegetables and heat thoroughly. Add cheese and bacon at this point if desired.