1. In a large pot, bring 2 cups of water to a boil. Add potatoes, carrots, celery, onion, pepper, and salt. Cover and simmer over medium heat for 10 minutes until vegetables begin to soften.

2. In a separate pot, melt margarine over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.

3. Slowly whisk in the milk and continue to stir until the mixture thickens slightly.

4. Lower the heat and stir in the Parmesan cheese, cream-style corn, and corn kernels.

5. Pour the cooked vegetables and their cooking liquid into the creamy corn mixture. Stir to combine well.

6. For a thicker texture, blend half of the cooked vegetables with their liquid until smooth, then stir it back into the chowder.

7. Simmer for a few more minutes until heated through. Serve warm.