In large stock pan, combine chopped onion, garlic, celery, carrots, potatoes, and chicken broth. Simmer over medium 15-20 minutes.
Add corn. If using canned corn, drain. Remove from heat.
In separate pan, melt margarine.
Stir in flour and stir until smooth.
Add milk and stir over medium to high heat until sauce thickens.
Add mustard, and salt and pepper, paprika, and cheese.
Stir constantly as cheese melts.
Stir the cheese mixture into the vegetable mixture. Stir continuously over medium heat until combine.