Cheesy Vegetable Chowder - cooking recipe

Ingredients

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

Preparation

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