INGREDIENTS
2 tbsp
unsalted butter
3
carrots
1
celery stalk
1
onion
2 cups
vegetable broth
1 1/2 lb
Yukon gold potatoes
1 tbsp
fresh thyme leaves
2 1/4 cups
whole milk
1/2 tsp
salt
1 tbsp
fresh parsley leaves
1 tsp
ground pepper
2 tbsp
cornstarch
1 cup
shredded cheese
2 cups
frozen corn