| | Directions | | Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn; remove from heat. Melt butter in a heavy saucepan over low heat. Add flour, and stir until mixture is smooth. Cook stirring constantly, 1 minute. Stir in milk and next five ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stiring constantly, until soup is thoroughly heated. |
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| Ingredients | | - |  | 1 onion, chopped (medium) |
| - | | 5 stalks celery, sliced |
| - | | 3 Carrots, sliced |
| - | | 1 potato, cut into 1/4 inch cubes (large) |
| - | | 1 clove garlic, minced |
| - | | 3 1/2 cups chicken broth |
| - | | 1 can whole kernel corn, rinsed and drained (14 ounce can) |
| - | | 1/4 cup butter or margarine |
| - | | 1/4 cup all-purpose flour |
| - | | 2 cups milk |
| - | | 1 loaf pasteurized prepared cheese product, cubed (16 ounce loaf) |
| - | | 1 jar pimiento, undrained (2 ounce jar) |
| - | | 1 tablespoon prepared mustard |
| - | | 1/4 teaspoon pepper |
| - | | 1/8 teaspoon Paprika |
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