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
• 1 (17 oz.) can cream-style corn
• 1/4 c. butter or margarine
• 1/4 c. flour
• 2 c. milk
• 1/4 tsp. pepper
• 1/8 tsp. paprika
• 2 c. shredded Cheddar cheese

1. Combine onion, garlic, celery, carrots, potatoes and chicken broth in a large Dutch oven; bring to a boil.
2. Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender.
3. Stir in corn; remove from heat.
4. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
7. Stir in remaining ingredients; cook until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture.
8. Cook over medium heat, stirring constantly until thoroughly heated.
9. Serve immediately.
10. Yield:
11. 4 to 6 servings.

onion, clove garlic, celery, carrots, potatoes, chicken broth, creamstyle, butter, flour, milk, pepper, paprika, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798618 (may not work)