1/2 c. chopped onion
1 clove garlic, minced
1 c. celery
3/4 c. sliced carrots
1 c. cubed potatoes
3 1/2 c. chicken broth (2 cans)
1 (17 oz.) can whole kernel corn, drained
1/4 c. butter
1/4 c. all purpose flour
2 c. milk
1 tbsp. prepared mustard
1/4 tsp. white pepper
1/8 tsp. paprika
2 c. (8 oz.) shredded cheddar cheese

Combine first 6 ingredients in 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 heavy saucepan over low heat; stir in flour, stirring until smooth. Cook 1 minute, stirring constantly, gradually adding milk. Cook over medium heat, stirring constantly until thickened and bubbly. Add remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated.