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 whole kernel corn, drained
1/4 c. butter or margarine
1/4 c. all-purpose flour
2 c. milk
1 Tbsp. prepared mustard
1/4 tsp. white pepper
1/8 tsp. paprika
2 Tbsp. diced pimiento
2 c. (8 oz.) shredded Cheddar cheese

Preparation

Combine first 6 ingredients 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.