-Dice up the following:
4 stalks celery
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.