Vegetable Chowder Recipe

Ingredients
<br>- 1/2 cup chopped red bell pepper
<br>- 1/2 cup chopped onion
<br>- 1/4 cup margarine
<br>- 1 cup chopped celery
<br>- 1 cup cauliflower, chopped
<br>- 1 cup diced carrots
<br>- 1 cup fresh chopped broccoli
<br>- 3 cups water
<br>- 3 cubes chicken bouillon
<br>- 1/2 cup all-purpose flour
<br>- 1 tablespoon chopped fresh parsley
<br>- 3 cups shredded Cheddar cheese
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 1 1/2 cups milk
<br><p></p>Directions
<br>step 1: In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
<br>step 2: Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil.  Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
<br>step 3: Combine flour and milk until smooth; stir into pan.  Bring soup to a boil; cook and stir for 2 minutes.  Mix in the parsley.  Just before serving, stir in the cheese until melted.
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Ingredients
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/4 cup margarine
- 1 cup chopped celery
- 1 cup cauliflower, chopped
- 1 cup diced carrots
- 1 cup fresh chopped broccoli
- 3 cups water
- 3 cubes chicken bouillon
- 1/2 cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- 3 cups shredded Cheddar cheese
- salt to taste
- ground black pepper to taste
- 1 1/2 cups milk

Directions
step 1: In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
step 2: Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
step 3: Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

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