Step 1

In a large pot or Dutch oven melt the butter over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes or until slightly tender. Add the broth, potatoes and thyme. Cook over medium heat for 15 minutes or until the potatoes are tender, and not mushy. Using a potato masher, spatula or large spoon, mash about ⅓ of the potatoes to thicken. Reduce the heat and stir in 2 cups of the milk, corn, salt, parsley, cayenne and black pepper.

Step 2

In a small bowl whisk the remaining 1/4 cup milk with the cornstarch until blended. Slowly drizzle the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and slowly add 1 cup of grated cheese, until melted. Check the seasoning and add salt and pepper if needed. Serve immediately.

Step 3

Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.