Midwest Garden Chowder

• 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

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

green pepper, onion, butter, potato, water, chicken bouillon, salt, pepper, flour, milk, parsley, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51554 (may not work)