• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 2 medium carrots, sliced
• 1 medium green pepper, finely chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk
• 1 carton (32 oz.) chicken broth
• 1 lb. potatoes (about 2 medium), peeled and cubed
• 1 can (8.75 oz.) whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1 tablespoon minced fresh parsley

In a 6 quart stockpot, heat butter over medium heat.  Add the celery, carrots, green pepper and onion; cook and stir for 3-4 minutes or until onion is tender.  Stir in flour and seasonings until blended.

Gradually stir in milk.  Add the chicken broth, potatoes and corn; bring to a boil.  Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.

Stir in cheese until melted; remove from heat.  Puree soup using an immersion blender.  Or, cool slightly and puree in batches in a blender; return to pot and heat through.  Stir in parsley.