Garden Chowder

Taste of Home Magazine

2 tablespoons butter
2/3 cup finely chopped onion
1/2 cup finely chopped green bell pepper (optional)
1 cup each finely chopped broccoli, cauliflower, celery, diced carrots
1 1/2 cups finely diced potatoes
1/2 cup frozen whole kernel corn
3 cups water
3 teaspoons chicken bouillon
salt and ground black pepper to taste
1/2 cup flour
2 cups milk at room temperature
dried or fresh parsley
2 cups shredded Cheddar cheese

Melt butter and cook the onion until tender. Add the green bell pepper and cook it for about 3 minutes at low temperature. Add the chopped broccoli, cauliflower, celery, potatoes, corn and diced carrots. Add 3 cups of water, 3 teaspoons chicken bouillon, salt and ground black pepper to taste; bring to a boil. Cover the pan and cook at low temperature for about 20 minutes.
Meanwhile, mix 1/2 cup flour with 2 cups milk and add to the soup; cook stirring constantly until it gets thick. Once the flour is cooked, add some parsley (dried or fresh) and 2 cups of grated Cheddar cheese; melt the cheese; add salt and pepper if needed and serve immediately.

Makes 4-5 servings