1 teaspoon onion powder
3 tablespoons all purpose flour
2 1/2 cups milk
3 cups diced russet potatoes
1 cup frozen corn
1 medium sized jalapeno, seeded and diced
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/2 cup shredded Swiss cheese
- Melt the butter in a large saucepan over medium high heat until melted. Add the flour and onion powder stirring constantly until a roux is formed. Gradually add in the milk while you continue to stir constantly, until the mixture is boiling.
- Stir in the remaining ingredients and turn down the heat. Cook for 5 to 10 minutes, stirring occasionally. Do not let the soup boil, but keep it at a gentle simmer. Add the cheese and stir until the cheese is completely melted.
- Serve warm.