Instructions: 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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