• 3 large potatoes peeled and chopped
• 4 large carrots peeled and chopped
• 3 celery stalks chopped
• 1 large onion peeled and chopped
• 1- 16 oz bag of frozen corn
• 2 cans cream corn (or in place of the 16oz and the 2 cans cream corn you can use a 2lb bag of frozen corn)
• 1 cube butter
• 2 tsp. salt
• 1 tsp. pepper
• 3 Tbls. parsley
• 2 cans evaporated milk
• 1 c. parmesan cheese ( if you use fresh cheese, add the last 10 min. of cooking and stir a lot!)
• 1/2 c. flour

Directions Put the first 11 ingredients in a pot, cover with water and bring to a boil. Simmer about an hour. For a richer flavor replace some of the water with chicken broth. Add the last three ingredients. I mix the dry cheese with the flour and add a little water to make a paste and then add that to the soup. Simmer on low and stir often until done. You can use a crockpot to avoid sticking