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Potato-Vegetable Chowder with Cheese

1/2 cup chopped onion
1 garlic clove, crushed
1 cup sliced celery
3/4 cup peeled and sliced carrot
1 cup peeled and diced potato
3 1/2 cups chicken broth
1 (16-ounce) can corn
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 tablespoon prepared mustard
1/4 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons diced pimientos
2 cups shredded cheddar cheese

1. Combine chopped onion, crushed garlic clove, sliced celery, sliced carrots, diced potatoes, and chicken broth in a large kettle. Bring to a boil over medium heat, cover, reduce heat, and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in canned corn (drained) and remove from heat.
2. In a skillet, melt butter over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over low heat, stirring constantly, until thick and bubbly. Stir in prepared mustard, white pepper, paprika, diced pimientos, and shredded cheddar cheese. Cook just until the cheese melts, stirring constantly. Gradually stir the cheese mixture into the vegetable mixture. Cook over medium heat, stirring constantly, until just heated through.

Makes 5 servings.

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