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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give it a try tonight! It was the Top-Rated recipe in Southern Living Magazine 2000. Ingredients:
1 medium onion, chopped |
5 celery ribs, sliced |
3 carrots, sliced |
1 large potato, cut into 1/4-inch cubes |
1 clove garlic, minced |
3 1/2 cups chicken broth |
1 (14 1/2 ounce) can whole kernel corn, rinsed and drained |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
2 cups milk |
1 (16 ounce) loaf processed cheese, cubed |
1 (2 ounce) jar diced pimientos, undrained |
1 tablespoon prepared mustard |
1/4 teaspoon pepper |
1/8 teaspoon paprika |
celery leaves |
Directions:
1. BRING first 6 ingredients to a boil in a Dutch oven.
2. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
3. Stir in corn; remove from heat.
4. MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
5. Cook, stirring constantly, 1 minute.
6. STIR in milk and next 5 ingredients.
7. Cook, stirring constantly, until cheese melts.
8. Gradually stir cheese mixture into vegetable mixture.
9. COOK over medium heat, stirring constantly, until soup is thoroughly heated.
10. Garnish, if desired, and serve immediately.
11. Makes: 2 quarts.
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