Vegetable Cheddar Chowder

• 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

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

water, chicken, potatoes, onion, carrots, green pepper, butter, flour, milk, shredded sharp cheddar cheese, pimiento, hot sauce, pimiento cutouts, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725906 (may not work)