Parmesan Corn Chowder

2 cups boiling water
2 cups potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup grated Parmesan cheese
1 pound cream style corn

Add water to potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 10 minutes. Do not drain.

Make white sauce with margarine, flour and milk.

Add cheese; stir until; melted.

Add corn and undrained vegetables. Heat; do not boil.

Serves 6 to 8.