This is another recipe that floats around my family. I believe it came from a magazine. We all love it a lot. It is perfect for dinner on a cool night.
1/2 cup chopped onion 1 garlic clove, minced 1 cup diced celery 3/4 cup sliced carots 1 cup cubed potatoes 3 1/2 cups chicken broth 1 17 oz. can whole kernel corn, drained 1/4 cup butter 1/4 cup all purpose flour 2 cups milk 1 Tbsp. prepared mustard 1/4 tsp. white pepper 1/8 tsp. paprika 2 Tbsp. diced pimiento 2 cups shredded cheddar
Combine 1st 6 ingredients in large durch oven and bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in the corn. Remove from heat. Melt butter in heavy saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk. Cook over medium heat stirring constantly until thickened 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 thoroughly heated. Serve immediately.