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

Combine first 6 ingredients in Dutch oven. Simmer 15 to 20 minutes until potatoes are tender. Stir in corn. Remove from heat. Melt butter in another pan. Stir in flour, add milk; cook until thick and bubbly stirring constantly. Stir in remaining ingredients. Cook until cheese melts. Stir cheese mixture into vegetable mixture. Cook until heated through. Stir constantly so it won't stick. Serve immediately. Makes 2 quarts.