Amish Kitchen's Corn Potato Chowder

Peel the potatoes and dice them in approximately 3/4-inch cubes. Place the potatoes in a 3-quart saucepan. Thinly slice the celery and them and the onions to the potatoes. Cover the vegetables with just enough water to cover them.

Bring the water to a boil over medium-high heat. Cook until the potatoes are almost tender. Reduce the heat to low and add the corn. Do not drain the water.

In another pan over medium heat, melt the butter. Stir in the flour, mixing until the flour and butter are smooth. Cook, stirring frequently, until the mixture is bubbly.

While stirring constantly, slowly add the milk, mixing so it stays smooth. Cook, stirring constantly, for 2 minutes. Add the salt.

Turn the potato mixture to medium-high heat. Stir the sauce slowly into the potatoes. Mix until combined. Let the chowder just come to a simmer then turn the heat off, cover the saucepan, and let the chowder sit for 5 minutes.

Serve the corn potato chowder hot, garnish as desired.