Garden Chowder

By Erna

Ingredients

• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 1 cup each diced potato, celery, cauliflower, carrot and broccoli
• 3 cups water
• 3 chicken bouillon cubes
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup all pupose flour
• 2 cups milk
• 1 tsp minced fresh parsley
• 3 cups (12 ounces) shredded chedder cheese

Details

Servings 6

Preparation

Step 1

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsely. just before serving, stir in cheese until melted. Yield: 6-8 servings.