INGREDIENTS:

• 3-1/2 cups chicken broth
• 8 celery ribs, sliced
• 4 carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 large onion, diced
• ½ teaspoon pepper
• ½ teaspoon salt
• 2 cups frozen whole kernel corn
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• 8 oz. shredded cheddar cheese
• 2 cups chopped cooked chicken

INSTRUCTIONS:

1. In a Dutch oven or soup pot, combine chicken broth and all veggies except for the frozen corn. Bring to a boil, then reduce head and simmer 15-20 minutes or until veggies are tender. Remove from heat and stir in corn.
2. In a heavy saucepan, melt butter and stir in flour. Whisk until smooth; cook for about 1 minute, whisking constantly. Add milk; cook and stir over medium heat until thickened and bubbly.
3. Add cheese to the milk mixture and stir until melted.
4. Add chicken and cheese sauce to the vegetable mixture. Stir until combined. Cook over medium heat until thoroughly heated through, stirring often.