Cheddar Corn and Potato Chowder

Fall is coming. The weather is Massachusetts is barely in the 60's today. What better time to make chowder.

Cheddar Corn and Potato Chowder
3 tablespoons butter

1 onion, chopped
3 tablespoon flour

32 ounces corn stock or vegetable stock

2 1/2 cup diced potatoes 

2 cups frozen or fresh cooked corn

2/3 cup milk

1 1/2 cup shredded cheddar cheese

Salt and pepper to taste
In a saucepan melt butter and sauté onion for about 5 minutes, until tender. Add in flour, mixing well to coat the onion. Add broth and bring to a boil, whisking until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Add the corn and milk. Cook 5 minutes longer, remove from heat and stir in cheddar cheese. Season to taste with salt and pepper.