Cheesy Vegetable Chowder - cooking recipe

Ingredients

1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 clove garlic, minced
3 1/2 cups chicken broth
1 (14 1/2 ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
1 (16 ounce) loaf processed cheese, cubed
1 (2 ounce) jar diced pimientos, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
Garnish
celery leaves

Preparation

BRING first 6 ingredients to a boil in a Dutch oven.
Cover, reduce heat, and simmer 20 minutes or until potato is tender.
Stir in corn; remove from heat.
MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
Cook, stirring constantly, 1 minute.
STIR in milk and next 5 ingredients.
Cook, stirring constantly, until cheese melts.
Gradually stir cheese mixture into vegetable mixture.
COOK over medium heat, stirring constantly, until soup is thoroughly heated.
Garnish, if desired, and serve immediately.
Makes: 2 quarts.