Midwest Garden Chowder - cooking recipe

Ingredients

1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. butter or margarine
1 c. each diced potato, celery, cauliflower, carrot, and broccoli
3 c. water
3 chicken bouillon cubes or 3 tsp. bouillon granules
1 tsp. salt
1/4 tsp. pepper
1/2 c. flour
2 c. milk
1 Tbsp. minced fresh parsley
3 c. (12 oz.) shredded cheddar cheese

Preparation

In Dutch oven or soup kettle saute green pepper and onion in butter until tender.
Add vegetables, water, bouillon, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Combine flour and milk until smooth; stir into soup.
Bring to a boil; cook and stir for 2 minutes.
Stir in cheese until melted, add parsley just before serving.
Yield 6-8 servings (2 quarts).