Taste of Home Cheddar, Corn & Potato Chowder

.25 cup Butter, unsalted
2 stalks celery, raw
2 small Carrots, raw
1 cup, chopped or diced Broccoli, fresh
1 small Onions, raw
.25 cup Flour, white
1 tsp Curry powder
.5 tsp Salt
.25 tsp Pepper, black
1 cup Milk, 2%
4 cup (8 fl oz) Chicken Broth
1 lb. Potato, raw
2 cup kernels Yellow Sweet Corn, Frozen
2 cup, shredded Cheddar Cheese

In a 6-qt. ctockpot, heat the butter over medium heat. Add the celery, carrots, broccoli and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.

Gradually stir in the milk. Add the broth, potatoes and corn; bring to a boil. Reduce the heat; simmer, covered, 15-20 minutes or until the potatoes are tender.

Stir in cheddar cheese until melted; remove from heat. Puree soup using and immersion blender. Or, cool slightly and puree in batches in a blender; return to the pot and heat through. Stir in 1 tablespoon minced fresh parsley (optional).

*Original recipe calls for green pepper. I used broccoli instead.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALDZIEDZ.