Cheese And Vegetable Chowder - cooking recipe

Ingredients

4 Tbsp. margarine
1/4 c. finely chopped onion
1 c. chopped green pepper
1 c. pared sliced carrot
1 c. pared diced potato
1 pkg. (10 oz.) frozen peas
5 Tbsp. flour
2 cans (10 3/4 oz. size) condensed chicken broth (undiluted)
3 c. grated sharp natural Cheddar cheese (3/4 lb.)
2 c. milk
1/4 tsp. salt
dash of pepper
chopped parsley
1/2 c. croutons (optional)

Preparation

In hot margarine in 3-quart saucepan cook vegetables, covered, stirring occasionally, 20 to 25 minutes or until tender.
Remove from heat.
Stir in flour; mix well.
Cook 1 minute, stirring occasionally.
Add chicken broth to vegetable mixture.
Bring to boiling, stirring constantly.
Gradually stir in cheese.
Cook over medium heat, stirring until cheese has melted.
Gradually add milk. Season with salt and pepper.
Bring just to boiling, but do not boil.
Sprinkle with parsley; serve with croutons.
Makes 6 to 8 servings.