I got this recipe from the Uni of Neb back in the 70's. Cubed potatoes, carrots, celery, onions and whatever else you might have leftover in the fridge, add water just enough to cover. Cook till tender, don't drain the water, add powder milk but I don't keep that in stock so just add some coffee creamer instead, add a can of cream corn, add 8 oz. of cheese (your choice), salt & pepper to taste. I make a stock pot full of this stuff, put into 2-1/2 gal freezer containers, feed on 1 during the week and put the other one into the freezer for another time. They gave it the name "Midwest Chowder" back in the days.