Bring first 6 ingredients (chicken broth - black pepper) to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer for about 15 - 20 minutes or until vegetable are tender. Remove from heat, and stir in corn.

Step 2

Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook for about 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.

Step 3

Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Taste for seasoning and adjust, if necessary. Garnish with parsley, if desired.