Title: Sweet corn and cheddar chowder
 Categories: Soups
      Yield: 4 servings
 
      3 tb Butter
      1 lg Onion; chopped
      1    Celery stalk; chopped
      1    Carrot; chopped
      2 ts Dry mustard
  1 1/2 c  Canned chicken broth
    3/4 lb Potatoes; peel & dice
      1 tb Chopped fresh thyme or
      1 ts -dried thyme
      1 lg Bay leaf
      3 c  Corn kernels; fresh or
           - frozen
      3 c  Half and half or milk
      2 c  Shredded sharp cheddar
           - cheese
      1    Green onion; thinly sliced
 
  Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat.
  Add the chopped onion, celery and carrot and saute until vegetables
  begin to soften, about 5 minutes.  Mix in 2 tsp dry mustard.  Add 1
  1/2 cups canned chicken broth, potatoes, bay leaf, and thyme.  Bring
  mixture to a boil. Reduce heat to low, cover saucepan and simmer
  until potaotes are almost tender, about 10 minutes.  Add the corn and
  half and half.  return soup to a simmer. Cover saucepan and cook
  until vegetables are tender, about 6 minutes. Reduce heat to very low
  and add the cheddar cheese to the soup, mixing until cheese is just
  melted. Season soup to taste with salt and pepper. Ladle soup into
  deep bowls, and garnish with remaining cheese and green onion and
  serve.