Chicken, Corn and Potato Soup

This could just as easily be made in the crock pot if you want to try it that way. Chicken, Corn and Potato Soup 1 1/2 lbs. boneless chicken breast, cut into cubes 3 T. butter a light drizzle of olive oil (maybe a teaspoon full) 2 stalks celery, chopped 1 large carrot, peeled and finely chopped 1 medium onion, chopped 1 large potato, peeled and small chopped 1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1/4 tsp. tarragon 2, 14.5 oz. cans chicken broth 1 C. water 1 chicken bouillon (optional, leave out if you like) 2 C. frozen whole kernel corn 1 bay leaf 1 1/2 C. shredded sharp cheddar cheese Roux: 2 T. butter, 2 T. all purpose flour, 1/2 C. milk salt to taste In a large soup pot add the butter and olive oil over med. high heat, add in the chicken and cook till it is no longer pink, add in the celery, carrots, onion, potatoes, house seasoning and tarragon. Stir to combine well. Reduce the heat to medium and add the chicken broth, water, bouillon, corn and bay leaf. Cover and cook for 30 minutes, stirring occasionally. Meanwhile, in a small pot make the roux; melt the butter and whisk in the flour, cook for 20 seconds then whisk in the milk. When it begins to thicken remove from the heat and set aside. After the soup has cooked for 30 minutes, stir in the roux and combine well so there are no lumps. The soup will tighten up, but not thicken. Stir in the cheese till melted and season with salt to taste, remove the bay leaf before serving.