CHEESY VEGETABLE CHOWDER

CHEESY VEGETABLE CHOWDER

½ cup chopped onion
1 clove garlic, minced
1 cup sliced celery
¾ cup sliced carrots
1 ½ cups cubed potatoes
3 ½ cups chicken broth
1 can corn, drained (17 oz)
¼ cup oleo
¼ cup flour
2 cups milk
1 TBSP mustard
¼ tsp white pepper
1/8 tsp paprika
2 TBSP diced pimento
2 cups (8 oz) shredded cheddar cheese

Combine first 6 ingredients in large dutch oven, bring to a boil. Cover and reduce heat, simmer 15-20 minutes or until potatoes are tender. Stir in corn, remove from heat.
Melt butter in a heavy sauce pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thick and bubbly. Stir in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly until heated through. Serve immediately.