Vegetable Cheddar Chowder - cooking recipe

Ingredients

3 c. water
3 chicken flavored 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 or margarine
1/3 c. flour
3 1/2 c. milk
1 lb. shredded sharp Cheddar cheese
1 (2 oz.) jar diced pimiento, drained
1/4 tsp. hot sauce (optional)
pimiento cutouts
fresh parsley sprigs

Preparation

Combine water and bouillon cubes in a Dutch oven; bring to a boil.
Add vegetables; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly, until thickened and bubbly.
Add cheese, stirring until melted.
Stir cheese sauce, pimiento and hot sauce into vegetable mixture.
Cook over low heat until thoroughly heated; do not boil.
Garnish each serving with pimiento cutouts and a parsley sprig.