Cheesy Vegetable Chowder

Combine onion, garlic, celery, carrots, potatoes and chicken broth 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.

Melt butter in a heavy saucepan over low heat; add flour, stirring 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 thoroughly heated.

Serve immediately.

Yield: to 6 servings.