Hearty Cheddar Cheese Chowder - cooking recipe

Ingredients

3 c. water
4 medium potatoes, peeled and diced
1 medium onion, sliced
1/2 c. diced green pepper
1/3 c. flour
4 c. (1 lb.) shredded sharp Cheddar cheese
1 (2 oz.) jar diced pimento, drained
1/4 tsp. hot sauce (optional)
3 chicken bouillon cubes
1 c. thinly sliced carrots
1/3 c. butter
3 1/2 c. milk

Preparation

Combine water and bouillon cubes in a Dutch oven; bring to boil.
Add vegetables; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan; blend in flour and cook 1 minute.
Gradually add milk; cook over medium heat until thickened, stirring constantly.
Add cheese, stirring until melted.
Stir cheese sauce, pimento and hot sauce into vegetable mixture.
Cook over low heat until thoroughly heated. Do not boil.
Yield:
8 to 10 servings.