Cheese And Vegetable Chowder

Ingredients:

• 4 TBS butter
• 1 small onion, finely chopped
• 1 green pepper, diced
• 3 carrots, thinly sliced
• 3 red potatoes, diced
• 1 cup peas (fresh or frozen*)
• 5 TBS Flour
• 4 cups chicken broth
• 3/4 lb Cheddar cheese, grated
• 2 cups milk
• Salt and freshly ground pepper to taste

*If using frozen peas, add with chicken broth rather than with remaining vegetables.

In large soup pot, heat butter over medium-low heat. Add vegetables and, stirring occasionally, cook, covered for 20-25 minutes or until vegetables are tender. Remove pan from heat and stir in flour. Mix well and cook for 2-3 minutes, stirring. Slowly add chicken broth to vegetable mixture. Bring to boiling, stirring constantly. Gradually add grated cheese and continue to heat until cheese is melted. Add milk and season to taste. If consistency is too thin, mix 1 TBS of cornstarch with 3 TBS water and add to soup. Stir over heat until mixture thickens. 6-8 servings.