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

Combine first six ingredients in large pot; bring to a boil. Cover, reduce heat, simmer for 20 minutes or until potatoes are tender. Add corn and remove from heat.

Melt butter in heavy saucepan over low heat; add flour, stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stir until thickened and bubbly. Add remaining ingredients. Cook until cheese melts, stirring constantly. Add cheese mixture to vegetables. Stir over medium heat.