Vegetable Chowder - cooking recipe

Ingredients

3 c. water
3 chicken bouillon cubes
4 medium potatoes, peeled and diced
1 medium onion, sliced
1 c. thinly sliced carrots
1/2 c. diced green pepper
1/3 c. butter
1/3 c. all-purpose flour
3 1/2 c. 2% low-fat milk
4 c. (1 lb.) shredded sharp Cheddar cheese
1 (2 oz.) jar diced pimiento, drained
1/4 tsp. hot sauce (optional)
salt and pepper to taste

Preparation

Combine water and bouillon cubes in a Dutch oven.
Bring to a boil.
Add vegetables; cover and simmer until vegetables are tender.
Melt butter in a heavy saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.