Prep 25 mins
Cook 25 mins
This comes from a February 1983 issue of Southern Living. It's a great cold weather soup, perfect with some cornbread sticks or some crusty bread! I've used 2% milk sharp cheddar in this and 1% milk and it's still creamy and rich tasting.
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 1 cup carrot, sliced
- 1 cup celery, sliced
- 1 cup potato, peeled and cubed
- 3 1⁄2 cups low-sodium low-fat chicken broth
- 1 (17 ounce) can whole kernel corn, drained
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups milk
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon paprika
- 2 tablespoons pimientos, diced
- 2 cups sharp cheddar cheese, shredded
- Combine first six ingredients in a large Dutch oven; bring to a boil.
- Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
- Stir in corn; remove from heat.
- In a medium saucepan, melt butter over low heat; add flour, whisking until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in remaining ingredients.
- Cook until cheese melts, stirring constantly.
- Gradually stir cheese mixture into vegetable mixture.
- Cook over medium heat, stirring constantly, until heated through.
- Serve immediately.