1/2 c chopped onion
2 cloves garlic
celery salt or powder to taste
3/4 c sliced carrots
2 c chopped, peeled potatoes (I didn't peel mine)
5 c chicken broth*
1 17oz can whole kernel corn, drained
1/4 c melted butter
1/4 c flour
2 c warm milk
salt & pepper
1/8 t paprika
1 2oz jar pimento
8oz cheddar cheese
2 c chopped, cooked chicken
Combine first 6 ingredients in a large stock pot. Simmer covered, until potaotes are tender. Stir in corn.
Blend butter and flour in a medium sauce pan. Stir in warm milk (warm so it won't curdle) gradually. Stirring constantly, cook over medium heat until thickened. Add salt, pepper, paprika, pimento, cheese and chicken. Cook until cheese melts, stirring constantly. Stir into vegetable mixture.
My recipe says to serve with sweet vermouth and top with fresh parsley and cayenne pepper. I didn't have any of those and it still tasted great. Definately serve with fresh bread, though! It's a real winner.
*(I didn't have 5 c of chicken broth on hand, but did have some chicken base "boullion". It's called Better Than Boullion and it's made from chicken meat with natural juices. I saw it at Wegmans and decided to give it a try. So glad I did because I will use it all the time and not have to worry about ever having enough broth around. This works great and is full of flavor, so much better than salty ol' boullion. I definately recommend it.)
(I put the large orange next to the jar for size comparisons. It's an 8oz jar and makes 9.5 qts of broth.)