New Jersey
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2 TBS olive oil 

1 cup chicken broth 

½ tsp pepper

2 TBS flour 

2½ cups Jersey Fresh potatoes, peeled and diced

1 cup Jersey Fresh carrots, sliced

1 cup Jersey Fresh onion, finely chopped

3 cups milk 

½ tsp salt

2 cups sharp cheddar cheese, shredded

3 cups Jersey Fresh corn, cooked and cut from the cob

Heat oil in a Dutch oven. Add onion and cook until tender. Stir in chicken broth, potatoes, and carrots. Simmer until potatoes are tender, about 20 minutes. Stir in milk, corn, pepper, and salt, and heat until simmering. Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted. Serves 8.

Tags:  until jersey fresh cheese potatoes carrots onion chicken flour broth