1 large onion, diced
4 ribs celery, diced
1 bell pepper, diced
2 tbsp. butter
8 cups chicken stock
1 bay leaf
1 tsp. jalapeno pepper
1 tsp. chopped parsley
3 c. frozen corn
1 1/2 c. cheddar cheese, grated
1 c. milk
1/2 tsp. salt
Pepper to taste

Saute onion, celery and bell pepper in butter. Add chicken stock, bay leaf, jalapeno and parsley. Cook 20 minutes. Add corn. Simmer 5 minutes. Stir in cheese until smooth. Add milk, salt and pepper. Heat, but do not boil