A selection from Back Home Again, from the Junior League of Indianapolis.
3 Tablespoons butter
1 large onion, chopped small
1 celery stalk, chopped small
1 carrot, peeled, chopped small
2 teaspoons dry mustard
1 1/2 cups low salt chicken broth
3/4 pound potatoes, peeled, diced small
1 teaspoon dried thyme, crumbled
1 bay leaf
3 cups frozen whole-kernel corn, thawed
1 1/2 cups half-and-half
1 1/2 cups milk
2 cups (8-ounces) grated Cheddar cheese
Melt butter in a large heavy saucepan over medium heat. Add onion, celery and carrot. Sauté until vegetables begin to soften, about 5 minutes.
Stir in mustard, chicken broth, diced potatoes, thyme, and bay leaf. Bring mixture to a boil. Reduce heat to low. Cover saucepan and simmer until potatoes are tender, about ten minutes.
Add corn, half-and-half, and milk. Cover and simmer gently about 5 minutes.
Just before serving, reduce heat to very low. Add grated cheese. Heat, stirring until cheese melts.
You may make this soup up to a day ahead by preparing up to the point where the cheese is added. When ready to serve, bring refrigerated soup to a simmer. Reduce heat; add cheese and stir to melt.