Cheese Chowder

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine (melted)
1/4 cup flour
2 cups milk or cream
2 cups shredded cheese (10 oz)
16 oz corn
2 cups boiling water

Combine potatoes, carrots celery, onion, salt and pepper; add water. Cover and simmer 15 to 20 minutes or until vegetables are tender. Do not drain. Make a cream sauce with margarine, flour, and milk; stir until thickened. Add cheese, stir until melted. Add corn and undrained vegetables. Heat but do not boil. Makes 6-8 servings.