Stephanie's Corn Chowder

My sister-in-law Stephanie makes a mean chowder, corn chowder that is. This was fairly easy to cook and tasted so warm and lightly rich. Great soup for a fall afternoon.

STEPHANIE'S CORN CHOWDER
4 C potatoes, peeled and diced
1 C carrots, diced or grated
1/2 C celery, diced
1/4 C onion, chopped
2 t salt
1/2 t pepper
2 C milk
1/4 C butter
1/4 C flour
1 bag of frozen corn, thawed
1/2 C Parmesan cheese, grated

Cut up vegetables. Place in a large pot. Pour water over the vegetables until just covered. Cook for 15-20 minutes or until the vegetables are tender. Melt butter in a small saucepan. Add flour to make a paste then add the milk to it. Stir until a thick, smooth sauce forms. Add the cheese to the sauce and stir. Pour sauce into the vegetable pot and stir until mixed. Add corn then stir and serve while still warm.