Cheesy Vegetable Chowder

• 5 celery ribs, sliced
• 3 carrots, sliced
• 1 medium onion, chopped
• 1 large potato, peeled and cut into 1/4-inch cubes
• 1 garlic clove, minced
• 3 1/2 c. chicken broth
• 1 can (14 1/2-oz.) whole-kernel corn, drained
• 1/4 c. butter
• 1/4 c. flour
• 2 c. milk
• 1 (16-oz.) loaf pasteurized prepared cheese product, cubed
• 1 (2-oz.) jar diced pimiento, undrained
• 1 Tbsp. prepared mustard
• 1/4 tsp. pepper
• 1/8 tsp. paprika

1. Bring first 6 ingredients to a boil in a Dutch oven.
2. Cover, reduce heat, and simmer 30 minutes, or until potato is tender. Stir in corn; remove from heat.
3. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
4. Cook, stirring constantly, 1 minute.
5. Stir in milk and next 5 ingredients.
6. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture.
7. Cook over medium heat, stirring constantly, until soup is thoroughly heated. Serve immediately.
8. Makes 2 quarts.

celery, carrots, onion, potato, garlic, chicken broth, corn, butter, flour, milk, cheese, pimiento, mustard, pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4887 (may not work)