Corn Chowder with Potatoes & Carrots

We got a great load of vegetables last week...  Fresh corn, teeny tiny carrots, red potatoes, onions, etc...  We've already done corn on the cob, so I went for Corn Chowder instead!  It was well worth the effort - very tasty!

Ingredients
5 ears of corn, shucked
4 medium red potatoes, peeled and cubed
1/2 c carrots, peeled and diced
1/2 c diced celery
1/4 c diced red onion
Approximately 5 c chicken broth (enough to cover the vegetables in the pot)
1/4 c butter
1 c half & half
1 c skim milk
1/4 c flour
1/2 tsp hot sauce
1/4 tsp cumin
salt & ground pepper to taste
2 c shredded CoJack

Instructions:
Bring a large pot of water to a boil, and drop corn into the boiling water.  Let corn boil for five minutes, and remove corn from the pot.  Rinse out the pot, while allowing the corn to cool.

Return the pot to the stove, and add all the vegetables (except the corn) to the pot.  Cover with chicken stock, and bring to a boil.  Once it boils, reduce heat to a simmer and continue to cook for about 25 minutes or until potatoes and carrots are tender.

Cut the corn off the cob while the vegetables cook.

In a small pot, combine the butter, milk, half & half, flour, hot sauce, and cumin.  Stir until the mixture is creamy, but don't allow it to stick to the bottom.  Add salt & pepper to taste.

Combine the milk mixture with the vegetable mixture, and add the corn and cheese.  Stir constantly until the cheese is melted into the mixture.  Using an immersion blender, blend about half of the soup to add to the creamy consistency, but leaving some of the rustic chunks!  Enjoy.  Serves 6.

Still kind of shocked I had all these ingredients in the house...  :)