Cheese Chowder

• 2/3 c. chopped onion
• 2 cloves garlic, minced
• 1 c. chopped celery
• 1 c. chopped carrots
• 1 c. cubed potatoes
• 6 c. chicken broth
• 1 (12 oz.) cans whole kernel corn, drained
• 1/3 c. butter
• 1/3 c. flour
• 3 c. milk
• 2 Tbsp. prepared mustard
• 3/4 tsp. white pepper
• 1 tsp. salt
• 1/2 tsp. paprika
• 1 (2 oz.) jar pimento, drained
• 3 c. (12 oz.) shredded Cheddar cheese

1. Combine first 6 ingredients in a large pot over medium-high heat.
2. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes or until potatoes are tender.
3. Stir in corn and remove from heat.
4. Melt butter in heavy saucepan.
5. Stir in flour and cook 1 minute.
6. Gradually add milk and cook, stirring constantly, until mixture thickens.
7. Blend in remaining ingredients.
8. When cheese melts, add to vegetable mixture, stirring until well blended. Heat through, but do not allow to boil.

onion, garlic, celery, carrots, potatoes, chicken broth, whole kernel corn, butter, flour, milk, mustard, white pepper, salt, paprika, pimento, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=748970 (may not work)