Cheesy-Chicken Chowder - cooking recipe

Ingredients

1/2 c. chopped onion
1 clove garlic, minced
1 c. diced celery
3/4 c. sliced carrots
1 c. cubed potatoes
3 1/2 c. chicken broth
1 can whole kernel corn, drained
1/4 c. butter or margarine
1/4 c. all-purpose flour
2 c. milk
1/4 tsp. white pepper
1/8 tsp. paprika
2 Tbsp. diced pimiento
2 c. (8 oz.) shredded Cheddar cheese
1 large pkg. chicken breast, cooked, boned and cut into bite size

Preparation

Combine first 6 ingredients in a large pot.
Bring to a boil. Cover; reduce heat and simmer 15 to 20 minutes or until potatoes are tender.
Stir in the 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, except chicken.
Cook just until cheese melts, stirring constantly.
Gradually stir cheese mixture into vegetable mixture.
Add chicken.
Cook over medium heat, stirring constantly until thoroughly heated.
Serve immediately. Makes 2 quarts.