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

Combine first 6 ingredients in a large Dutch oven boiler. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until potatoes are tender. Stir in corn. Remove from heat.

Melt butter in saucepan and add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in remaining ingredients. Cook just until cheese melts. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring frequently, until heated through. Serve immediately with bread or topped with croutons.