1 lg. onion, diced
1 red bell pepper, diced
4 ribs celery, diced
2 tbsp. butter
8 c. chicken stock
1 bay leaf
1 tsp. diced jalapeno pepper
1 tsp. dried parsley
3 c. fresh or frozen corn
1 1/2 c. shredded cheddar cheese
1 c. lowfat milk
1/2 tsp. black pepper & salt (each)

In large pot, saute onion, celery and red pepper in butter for 3 minutes. Add chicken stock, bay leaf, jalapeno pepper and parsley. Bring to boil, reduce heat and simmer 20 minutes then stir in cheese until smooth. Add milk, salt and pepper. Heat but do not boil. Ladle into soup bowls.