Potato and Corn Chowder
Saute onions and celery in butter. Cook potatoes and corn in stock pot. When done drain all but about 1 cup of liquid and then add 1 bullion cube and thyme. Thicken the butter mixture with flour and then add to the potatoes and corn. Add milk and then salt and pepper. Let it simmer on low so that all the flavors know each other. Top with graded cheese. Serve with cheese sandwiches on whole wheat toast.
Linked to tater tots and jello