1/4 c. butter
1/2 c. onion, finely diced
1/2 c. grated celery
1/2 c. grated carrots
1 1/2 tsp. cornstarch
1/4 c. flour
1 qt. chicken broth
1 qt. milk
1/8 tsp. baking soda
1 lb. grated cheese

Melt butter in pan. Add onions, carrots and celery. Saute until soft. Add flour and cornstarch and cook until bubbly. Add broth and warmed milk. Add baking soda and cheese.

MEXICAN CORN CHOWDER:

Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.