Cheesy Vegetable Chowder

Recipe from

Southern Living


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


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, stirring until mixture is smooth. Cook, stirring constantly, 1 minute.

Stir in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture.

Cook over medium heat, stirring constantly, until soup is thoroughly heated. Garnish, if desired, and serve immediately.