Cheesy Vegetable Chowder

We rarely eat vegetarian meals at our house, but this soup is really good!  It has a nice cheesy flavor, but isn't too rich, and it's full of veggies.  Pair it with some bread and it's great for a cold night!

Cheesy Vegetable Chowder
From Southern Living Christmas Cookbook

3 1/2 cups chicken broth
8 celery ribs, sliced
4 carrots, sliced
2 medium potatoes, peeled and cubed
1 large onion, chopped
1/2 teaspoon freshly ground pepper
2 cups frozen whole kernel corn, thawed
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups (8 oz.) shredded sharp Cheddar cheese

Bring first 6 ingredients to a boil in a Dutch oven.  Cover, reduce heat to medium, and simmer 15 to 20 minutes or until vegetables are tender.  Remove from heat, and stir in corn.

Melt butter in a heavy saucepan 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, stirring until blended.

Stir cheese mixture gradually into vegetable mixture.  Cook over medium heat, stirring constantly, until thoroughly heated.