In large pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes

Add chicken (or vegetable) stock and diced potatoes. Bring to boil and simmer about 5 minutes or until potatoes are tender. reduce heat to med-low and add corn and light cream,

in samll bowl, whisk together milk and flour. add to pot and stir well. add chives parsley salt pepper and paprika and stir

reduce heat to low and stir in cheddar...heat until cheese has melted and soup has thickened