1/2 c. chopped onion
1 clove garlic, minced
1 c. diced celery
3/4 c. sliced carrots
1 c. cubed potatoes
1 can whole kernel corn, drained
3 1/2 c. chicken broth
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded cheese

Saute the onion, garlic and celery until wilted and set aside. In a large pot, boil the carrots and potatoes in the chicken broth until tender. Melt butter in a saucepan, add flour and stir until smooth. Pour in milk and cook, stirring constantly, until it begins to thicken. Add the corn and heat well. Pour the corn mixture into the pot with the potatoes and carrots. Add the onion, garlic and celery and the cheese. Cook and stir until heated well and cheese is melted.