Cheddar, Corn & Potato Chowder - cooking recipe

Ingredients

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup milk
4 cups chicken broth
1 lb potato, peeled and cubed (2 medium)
1 (8 3/4 ounce) can whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Preparation

In a 6 quart stockpot, heat butter over medium heat. Add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.
Gradually stir in milk. Add 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 heat using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.