Cheesy Vegetable Chowder

Name: Cheesy Vegetable Chowder
Ingredients: 1 medium onion, chopped; 5 celery ribs, sliced; 3 carrots, sliced; 1 large potato, cut into 1/4-inch cubes; 1 clove garlic, minced; 3 1/2 cups chicken broth; 1 (14 1/2 ounce) can whole kernel corn, rinsed and drained; 1/4 cup butter or 1/4 cup margarine; 1/4 cup all-purpose flour; 2 cups milk; 1 (16 ounce) loaf processed cheese, cubed; 1 (2 ounce) jar diced pimientos, undrained; 1 tablespoon prepared mustard; 1/4 teaspoon pepper; 1/8 teaspoon paprika; Garnish; celery leaves

17 ingredients

11 steps

Ingredients

1 medium onion, chopped
5 celery ribs, sliced
3 carrots, sliced
1 large potato, cut into 1/4-inch cubes
1 clove garlic, minced
3 1/2 cups chicken broth
1 (14 1/2 ounce) can whole kernel corn, rinsed and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
1 (16 ounce) loaf processed cheese, cubed
1 (2 ounce) jar diced pimientos, undrained
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon paprika
Garnish
celery leaves

Directions

1

BRING first 6 ingredients to a boil in a Dutch oven.
2

Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3

Stir in corn; remove from heat.
4

MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
5

Cook, stirring constantly, 1 minute.
6

STIR in milk and next 5 ingredients.
7

Cook, stirring constantly, until cheese melts.
8

Gradually stir cheese mixture into vegetable mixture.
9

COOK over medium heat, stirring constantly, until soup is thoroughly heated.
10

Garnish, if desired, and serve immediately.
11

Makes: 2 quarts.