3 ½ C chicken broth
3 celery ribs, sliced
4 carrots, sliced
2 medium potatoes, peeled and cubed
1 large onion, chopped
½ tsp pepper
2 C frozen corn, thawed
¼ C butter or margarine
¼ C flour
2 C milk
8oz sharp cheddar cheese, shredded
Bring the first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 15 to 20 minutes until vegetables are tender. Remove from heat and stir in the corn.
Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually add in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.
Stir cheese mixture gradually into the vegetable mixture. Cook over medium heat, stirring until thoroughly heated. Serve immediately.