2 c. cubed potatoes
1/4 c. chopped onion
1/2 c. sliced celery
1/2 c. sliced carrots
2 cans chicken broth
1 can white shoepeg corn
1 stick butter
1/4 c. flour
4 tbsp. mustard
1/4 tsp. white pepper
4 c. milk
12 oz. cheddar cheese
1 jar pimento

Cook potatoes, onions, carrots, and celery in chicken broth 20 minutes or until tender. Add corn. In separate saucepan, melt butter. Add flour, stir, cooking 1 minute. Gradually add milk, cooking until thickened. Stir in mustard and white pepper. Add cheese - stir until melted. Combine sauce with vegetables.