Ozelma'S Cheesy Vegetable Chowder

• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 c. sliced celery
• 3/4 c. sliced carrots
• 1 c. cubed potatoes
• 3 1/2 c. chicken broth
• 17 oz. can whole kernel corn
• 1/4 c. margarine
• 1/4 c. flour
• 2 c. milk
• 1 Tbsp. prepared mustard
• 1/4 tsp. pepper
• 1/8 tsp. paprika
• 2 Tbsp. diced pimiento
• 2 c. shredded Cheddar cheese

1. Combine first 6 ingredients in large pot.
2. Bring to a boil. Cover, reduce heat and simmer for 20 minutes.
3. Stir in corn. Remove from heat.
4. Melt margarine in heavy saucepan over low heat. Add flour, stirring until smooth.
5. Cook 1 minute.
6. Gradually add milk and cook until thick.
7. Stir in remaining ingredients until cheese melts.
8. Slowly add cheese mixture to vegetables.

onion, clove garlic, celery, carrots, potatoes, chicken broth, whole kernel corn, margarine, flour, milk, mustard, pepper, paprika, pimiento, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340207 (may not work)