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| 1/2 Tasse | onion chopped |
| 1 | cloves garlic minced |
| 1 Tasse | celery chopped |
| 1 Tasse | carrots sliced |
| 1 Tasse | Cubed potatoes |
| 15 1/2 Tasse | chicken broth |
| 1 Dose | Whole kernel corn - (17 oz); drained |
| 1/4 Tasse | Butter -; (1/2 stick) |
| 1/4 Tasse | all-purpose flour |
| 2 Tasse | milk |
| 1 Esslöffel | mustard |
| 1/4 Teelöffel | pepper ground |
| 1/4 Teelöffel | paprika |
| 2 Esslöffel | pimento diced |
| 8 x ca. 30 g | Chredded Cheddar cheese -; (2 cups) |
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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.
Recipe
Louis Days, Saint Louis Nights, " a fine cookbook from the Junior League
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com
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