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Cheesy Vegetable Chowder

1/2 c Chopped onion
1 Garlic clove; minced
1 c Chopped celery
1 c Sliced carrots
1 c Cubed potatoes
15 1/2 c Chicken broth
1 cn Whole kernel corn - (17 oz); drained
1/4 c Butter -; (1/2 stick)
1/4 c All-purpose flour
2 c Milk
1 tb Mustard
1/4 ts Ground pepper
1/4 ts Paprika
2 tb Diced pimiento
8 oz Chredded Cheddar cheese -; (2 cups)

Combine onion, garlic, celery, carrots, potatoes and broth in large pot. Bring to a boil. Reduce heat; simmer for 15 minutes. Add corn. Combine butter and flour in another saucepan; cook until golden brown. Slowly stir in milk, stirring until well-blended. Add mustard, pepper, paprika, pimiento and cheese. Cook until cheese melts. Add 2 cups of vegetable mixture to milk mixture; blend. Gradually add milk mixture to remaining vegetable mixture in large pot; blend and serve. Yield: 8 servings.

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