Total Time: 50 Minutes

Prep: 15 Minutes

Cook: 35 Minutes

Yield: 6 Servings

Ingredients:

• • 1/4 cup butter, cubed
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 1 medium green pepper, finely chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup 2% milk
  • 1 carton (32 oz) chicken broth
  • 1 lb potatoes (about 2 medium), peeled and cubed
  • 1 can (8.75 oz) whole kernel corn, drained
  • 2 cups (8 oz) shredded cheddar cheese
  • 1 Tbsp minced fresh parsley

Directions:

1. 1. In a 6 quart stockpot, heat the butter over medium heat. Add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt, and pepper until blended.
   2. Gradually stir in milk. Add broth, potatoes, and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
   3. Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat thoroughly. Stir in parsley.