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Cheesy Vegetable Chowder

Yield 2 quarts


  • 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

How to Make It

  1. 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.

  2. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute.

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

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