This is one of those meals that I’ve been feeding my family for over 25 years. It’s comfort food to serve on a cold night, quick to make and reheats nicely for lunches the next day. And, chances are you already have all the ingredients on hand.
4 c diced peeled potatoes ½ tsp pepper
2/3 c chopped celery 2 ½ c milk
¼ c chopped onion 1 tsp dillweed
2 ¼ c water 2 c shredded cheddar
½ c butter 1 can cream corn or 2 cups frozen nuggets
¼ c flour 1 c cooked ham or bacon
1 tsp salt
Combine potatoes, celery, onion, water, and ¼ c butter in large soup pot. Bring to a boil. Reduce heat and simmer for 10 minutes or until vegetables are tender. Do not drain. In another heavy pot melt remaining butter, stir in flour, salt and pepper. Gradually add milk, stirring until thickened. Add dill, then stir sauce into potato mixture. Add cheese, stir until melted. Add corn and meat and heat through. Enjoy!