Carrots and pimiento add pizzazz.
Combine carrots and stock in large saucepan and simmer, uncovered, 5 minutes. Add 3 cups milk, corn, and pimientos and heat. Melt butter in soup kettle. Saute onion until tender. Sprinkle with flour and slowly add remaining 1 cup milk, stirring with whisk until mixture is smooth. Cook over low heat until thickened. Gradually add carrots and corn mixture, stir, season with salt and pepper, and heat thoroughly. Do not boil.