3 cups chicken broth
2 cups potatoes, cubed
1 cup carrots. diced
1 cup corn
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
2 cups milk
3 cups shredded cheddar cheese
2 cups cooked chicken, diced

In a large pot bring chicken broth to a boil reduce heat and add potatoes, carrots, corn, and salt. Cover and simmer for ten minutes.

In another pan, melt butter, add flour and mix well. Slowly add milk and cook until it thickens. Stir in cheese and mix until melted. Add cheese/milk mixture, and cooked chicken to vegetable mixture and stir until combined and cooked through.

Submitted by: Judy Brannock (C)