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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
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.
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