Jalapeno Corn Chowder

2 tablespoons unsalted butter
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

1. 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.
2. 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.
3. Serve warm.