Amish Kitchen's Corn Potato Chowder Recipe

• 6 medium potatoes (diced)
• 2 stalks of celery
• 1/2 cup onions (optional)
• 1 teaspoon salt
• 3 tablespoons butter or margarine
• 6 tablespoons all-purpose flour
• 3 cups milk

Directions:
Cover potatoes and celery with water and boil until almost tender. Add 2 cups cooked corn. In another pan, heat butter or margarine. Stir in flour. Add milk. Add potato-corn mixture including water to milk mixture. Stir and then let it sit for 5 minutes. Serve.