Set a large pot over medium-high heat and add the butter. Once melted, add the onion and celery. Cook, stirring frequently, for 2 minutes until softened. Add the garlic and cook for another 30 seconds.

Add the diced potatoes and chicken-style broth. Bring to a boil, then reduce to low heat. Cover and simmer until the potatoes are fork-tender, about 10 minutes.

Stir in the corn and dried thyme, cooking for another 5 minutes.

Add the cheddar cheese and stir gently until melted.

Season to taste with ground black pepper. Serve warm.