Vegetable Chowder - cooking recipe

Ingredients

5 large potatoes
2 large carrots or 1 1/2 c. baby carrots
2 large onions
Peas, canned, fresh, or frozen
1 large can evaporated milk
Shredded cheddar cheese
1 stick butter or margarine
Pepper to taste

Preparation

Wash all vegetables and cut into large chunks.
Put in pan and add just enough water to cover.
If using canned peas, do not add until after butter is added.
Boil until vegetables are tender.
Add butter a chunk at a time so it melts easier.
Stir. Add the can of evaporated milk.
For a richer chowder add one large and one small can evaporated milk.
Reheat.
Add cheddar cheese and pepper when served.
A mix of cheddar and mozzarella cheese is also good.