-Dice up the following:

4 stalks celery

1 onion

2-3 sweet peppers (optional)

-Heat 2 TBS butter in heavy large saucepan over medium heat.

-Add the celery, onions and peppers and sauté until the vegetables begin to soften, about 5-7 minutes.

-Sprinkle 3 TBS flour (or 1 TBS rice flour) over the vegetables and stir 2 minutes.

-Gradually whisk in ½ cup white wine and cook for 2-3 minutes.

-Then add the following:

2 cups broth

1 cup whole milk

½ cup half and half

-Peel 5-6 potatoes and dice into ½ inch cubes.

-Take the kernels off of 2-3 ears of sweet corn.

-Add the potato and corn and bring soup to boil.

-Reduce heat and simmer soup until potato is tender, about 20 minutes.

-Grate 1 cup sharp cheddar cheese.

-Add the cheese to the soup 1/3 cup at a time, stirring until melted and smooth after each addition.

-Mix in the following:

½ cup chopped ham (optional)

3 TBS finely chopped parsley

-Season soup to taste with hot pepper sauce, sea salt and pepper.