Cheese and Vegetable Chowder

YIELD: 9 CUPS
PREP: 20 MIN., COOK: 20 MIN.
**ANY OF MRS.STARTTON’S PIMENTO CHEESE SPREADS CAN BE SUBSTITUTED**

1 (32-OUNCE) BOX CHICKEN BROTH 2 LARGE POTATOES, PEELED AND CUBED
3 CARROTS, SLICED
6 CELERY RIBS, SLICED
1 MEDIUM ONION, CHOPPED
1 TSP. FRESHLY GROUND PEPPER
2 CUPS FROZEN WHOLE KERNEL CORN, THAWED
¼ CUP BUTTER
¼ CUP FLOUR
2 CUPS MILK
1(12-OUNCE) CONTAINER MRS. STRATTON’S SMOOTH PIMENTO SPREAD

BRING FIRST 6 INGREDIENTS TO A BOIL IN A LARGE DUTCH OVEN. COVER, REDUCE HEAT, AND SIMMER 15 TO 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. REMOVE FROM HEAT, AND STIR IN CORN.

MELT BUTTER IN A LARGE, HEAVY SAUCE PAN OVER LOW HEAT; ADD FLOUR, WHISKING UNTIL SMOOTH.

COOK 1 MINUTE, WHISKING CONSTANTLY. GRADUALLY WHISK IN MILK; COOK OVER MEDIUM HEAT, WHISKING CONSTANTLY, UNTIL MIXTURE IS THICKENED AND BUBBLY.

ADD CHEESE SPREAD, STIRRING UNTIL BLENDED.

STIR CHEESE MIXTURE GRADUALLY INTO VEGETABLE MIXTURE.

COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THOROUGHLY HEATED. SERVE IMMEDIATELY.