Potato Corn Chowder

This is a simple yummy potato soup, with just enough fatty goodness to make it a comfort food for me. I have no idea where I got it from, it's been written on a beat up piece of scrap paper for years and although I have it memorized for the most part I'm going to start putting all my favorite recipes on here so I can have them in one safe spot.

Potato Corn Chowder (feeds 4 with leftovers)

3 T butter
1 yellow onion chopped
1 T flour
32 ounces broth (I always use Better Than Boullioun no chicken broth)
2-3 cups diced and peeled potatoes (russet or yukon gold) usually about 4 decent sized potatoes
2 cups frozen corn
2/3 cup milk
1 1/2 cups extra sharp cheddar shredded (Cabot is my favorite)
Salt and pepper to taste

In large saucepan over medium heat melt butter and sauté onion until tender. Add flour and stir in coating onion. Add broth and bring to a boil whisking constantly until smooth. Reduce heat and add potatoes, simmer about 20 minutes until tender. Slightly mash potatoes in soup and stir in corn and milk. Cook another 5 minutes, then stir in cheese to melt. Enjoy!

This soup also doesn't lose much flavor if any at all if you use olive oil instead of butter and use less extra sharp cheddar cheese. I always choose organic potatoes and corn too. This recipe freezes pretty well and goes great with some fresh bread or rolls.