5 celery ribs, sliced
3 carrots, sliced
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes
1 garlic clove, minced
3 1/2 c. chicken broth
1 can (14 1/2-oz.) whole-kernel corn, drained
1/4 c. butter
1/4 c. flour
2 c. milk
1 (16-oz.) loaf pasteurized prepared cheese product, cubed
1 (2-oz.) jar diced pimiento, undrained
1 Tbsp. prepared mustard
1/4 tsp. pepper
1/8 tsp. paprika

Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 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. Serve immediately. Makes 2 quarts.