Cheese And Vegetable Chowder - cooking recipe

Ingredients

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

Preparation

Melt margarine in 3-quart pan, cook vegetables, covered and stirring occasionally, 20 to 25 minutes or until tender.
Remove from heat.
Stir in flour.
Mix well.
Cook 1 minute, stirring constantly.
Add chicken broth to vegetable mixture.
Bring to a boil, stirring well.
Gradually add cheese.
Cook over medium heat, stirring until cheese has melted.
Gradually add milk. Season with salt and pepper.
Bring just to a boil, but do not boil.
Sprinkle with parsley and serve with croutons.