Corn Cheddar Chowder

• 3 tablespoons butter or 3 tablespoons margarine
• 1 large onion, chopped
• 2 teaspoons chicken bouillon granules (or 2 cubes) or 2 teaspoons vegetable bouillon granules (or 2 cubes)
• 2 12 cups water
• 1 tablespoon flour
• 2 teaspoons dry mustard
• 14 teaspoon cayenne pepper
• 14 teaspoon celery seed
• 1 12 teaspoons dried thyme
• 6 medium potatoes, peeled and diced (or 8 small potatoes)
• 16 ounces frozen corn
• 2 cups half-and-half
• 1 cup milk
• 2 cups cheddar cheese, shredded
• 12 teaspoon celery salt
• salt and pepper

1. In a large heavy saucepan, melt butter or margarine over medium heat and add onions.
2. Cook and stir for 8 or 9 minutes until onions are softened.
3. Mix together flour, mustard, cayenne pepper, celery seed and thyme and add to the onions; cook over low heat for 2 minutes.
4. Dissolve chicken or vegetable bouillon in 2 1/2 cups water, and add to saucepan.
5. Bring to a simmer.
6. Add potatoes and cover and simmer for 20 minutes, or until tender.
7. Add the corn, half and half, and milk and bring back to a simmer.
8. Remove from heat and stir in cheese and celery salt.
9. Add salt and pepper to taste.
10. Serve with biscuits and enjoy!

butter, onion, chicken bouillon granules, water, flour, mustard, cayenne pepper, celery, thyme, potatoes, corn, milk, cheddar cheese, celery salt, salt

Taken from www.food.com/recipe/corn-cheddar-chowder-261918 (may not work)