Creamy Corn ?n? Cheddar Chowder

2 tablespoons butter 1 onion, diced 1 clove garlic, minced 1 teaspoon Dijon mustard ½ teaspoon paprika ¼ cup all-purpose flour 3 cups chicken stock3-4 Yukon Gold or white potatoes, peeled and diced ½ teaspoon salt1 1/2 cups corn kernels, fresh or frozen, thawed and drained 2 cups whole milk or half-and-half1/4 cup sliced green onions 2 cups grated Cheddar cheese (about 8 ounces)In a large saucepan, melt butter over medium heat. Stir in onion, garlic, mustard and paprika; cook for 5 minutes or until softened. Sprinkle with flour; stir until absorbed. Slide pan off heat. Add stock a little at a time (to avoid lumps), stirring after each addition until smooth.Return saucepan to heat. Add potatoes and salt; bring to a boil. Reduce heat and simmer, covered and stirring occasionally, for 10-15 minutes or until potatoes are tender. Add corn, milk and green onions; heat until hot, but do not boil. Add half of the cheese, stirring briefly until melted. (Over-stirring can make cheese stringy). Ladle into warmed soup bowls; serve sprinkled with remaining cheese. Provide a pepper grinder to pass at the table.Serves six to eight.Nutrition values per serving: 289 calories, 15 g fat (10 g saturated), 26 g carbohydrates, 2 g fiber, 14 g protein, 46 mg cholesterol, 437 mg sodium.?125 Best Soup Recipes? by Marilyn Crowley and Joan Mackie (2005 Robert Rose, $18.95)