1/4 cup butter
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, sliced
1 stalk celery, diced
1/4 cup all-purpose flour
1 tsp garlic powder, or 3 cloves
3 cups chicken broth
4 chicken bouillon cubes
1 medium or 2 small potatoes, diced
1 tsp spicy mustard, or mustard powder
1-2 tsp Worcestershire sauce
2–2 1/2 cups cooked chicken, shredded or chopped
15 oz whole kernel corn [frozen, canned, or fresh all work]
2/3 cup milk, cream or greek yogurt
2 cups shredded sharp cheddar
1 tsp dried thyme
1/2 tsp ground black pepper
Instructions
In a Dutch oven, heat butter until melted. Add onion, bell peppers, carrots and celery and cook until soft, about 5-7 minutes.
Add broth, 3 tablespoons flour-- stir until flour is completely incorporated.
Add potato, bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer— then simmer, covered, on medium low 45-60 minutes- stirring occasionally.
Remove from heat and stir in milk/cream and cheddar cheese. Stir to combine and serve.