Southwestern Cheese & Corn Chowder

2 Tablespoons butter/margarine
1 small onion, chopped
2 cups chicken or vegetable broth
2 cans corn, drained (15 ¼ ounce)
2 potatoes, peeled, cut into ½” dice
1 red pepper, diced
1 rib celery, sliced
1 cup milk
2 cups shredded cheddar cheese
½ teaspoon cumin
¼ to ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt or to taste

Melt butter/margarine in a large saucepan. Add onion and cook until tender. Stir in broth and all the vegetables. Bring to a boil, reduce heat and simmer, covered, for 5 minutes or until potatoes are tender. Stir in milk, cheese and seasonings and simmer for 10 minutes.