Here's another recipe I found in my files. Let us know if you try it and how it turns out.

Betsy

SWEET CORN AND CHEDDAR CHOWDER

3 tb Butter

1 lg Onion; chopped

1 Celery stalk; chopped

1 Carrot; chopped

2 ts Dry mustard

1 1/2 c Canned chicken broth

3/4 lb Potatoes; peel & dice

1 tb Chopped fresh thyme or

1 ts -dried thyme

1 lg Bay leaf

3 c Corn kernels; fresh or - frozen

3 c Half and half or milk

2 c Shredded sharp cheddar - cheese

1 Green onion; thinly sliced

Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat. Add

the chopped onion, celery and carrot and saute until vegetables begin to

soften, about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2 cups canned

chicken broth, potatoes, bay leaf, and thyme. Bring mixture to a boil.

Reduce heat to low, cover saucepan and simmer until potaotes are almost

tender, about 10 minutes. Add the corn and half and half. return soup to

a simmer. Cover saucepan and cook until vegetables are tender, about 6

minutes. Reduce heat to very low and add the cheddar cheese to the soup,

mixing until cheese is just melted. Season soup to taste with salt and

pepper. Ladle soup into deep bowls, and garnish with remaining cheese and

green onion and serve.

4 servings