1/2 c. chopped onion
1 clove garlic, minced
1 c. sliced celery
3/4 c. sliced carrots
1 c. cubed potatoes
3 1/2 c. chicken broth
1 can 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. pimiento
2 c. shredded Cheddar cheese

Combine first 6 ingredients in a large Dutch oven. Bring to boil. Cover; reduce heat. Simmer 20 minutes. Stir in corn. Remove from heat.

Melt butter in saucepan over low heat. Add flour, stir until smooth. Cook 1 minute. Gradually add milk; stir until bubbly. Stir in remaining ingredients. Cook until cheese melts, stirring constantly. Stir cheese mixture into vegetables. Cook over medium heat until thoroughly heated.