Cheese And Vegetable Chowder

• 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)

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

margarine, green pepper, carrots, potatoes, frozen peas, flour, condensed chicken broth, onion, grated sharp, milk, salt, pepper, parsley, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653172 (may not work)