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Ingredients

1/2 Cup chopped onion
1 garlic clove; minced
1 Cup chopped celery
1 Cup sliced carrots
1 Cup cubed potatoes
15 1/2 Cups chicken broth
1 can whole kernel corn (17 ounces); drained
1/4 Cup butter (1/2 stick)
1/4 Cup all-purpose flour
2 Cups milk
1 Tablespoon mustard
1/4 teaspoon ground pepper
1/4 teaspoon paprika
2 Tablespoons diced pimiento
8 ounces shredded Cheddar cheese (2 Cups)

Preparation method

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.

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