Cut kernels off of the cob.

In a large stockpot heat oil over medium heat.

Add onion and cook until tender.

Add chicken broth and the potato.

Cook until boiling, reduce heat.

At this point if your corn has not been cooked add it to the pot now but I was using leftover corn so I cooked my potatoes first and then added the corn.

Continue cooking until potatoes are fork tender. (don't overcook the potatoes)

Add corn if it hasn't been added already.

Stir occasionally.

In a food processor combine flour, milk, salt and pepper.

Pulse several times.

Add to corn mixture and cook for 2-3 more minutes.

Spoon into bowls and garnish with shredded cheese.