Cheddar Cheese Chowder - cooking recipe

Ingredients

3 c. chicken stock
4 medium potatoes, peeled and diced
1 medium onion, sliced
1 c. thinly sliced carrots
1/2 c. diced green pepper
1/3 c. butter
1/3 c. flour
3 1/2 c. milk
4 c. (1 lb.) shredded sharp Cheddar

Preparation

In large pot, bring chicken stock to boil.
Add vegetables. Cover and simmer 10 minutes, or until they are tender.
Melt butter in saucepan.
Blend in flour; cook 1 minute.
Gradually add milk.
Cook over medium heat, stirring constantly, until thickened.
Add cheese; stir until melted.
Stir cheese sauce into vegetables.
Cook over low heat until thoroughly heated.
Do not boil.
Makes 8 to 10 servings.