Cheese and Vegetable Chowder Recipe

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Ingredients:

• 4 tablespoons margarine
• 1/4 cup finely chopped onion
• 1 cup chopped green pepper
• 1 cup pared sliced carrot
• 1 cup pared diced potato
• 1 pkg (10 oz) frozen peas
• 5 tablespoons flour
• 2 cans (10¾-oz size) condensed chicken broth, undiluted
• 3 cups grated sharp natural Cheddar cheese (¾ lb)
• 2 cups milk
• 1/4 teaspoon salt
• Dash pepper
• Chopped parsley
• 1/2 cup croutons, optional

Directions: 

1. In hot margarine in 3-quart saucepan, cook vegetables, covered and stirring occasionally, 20 to 25 minutes, or until tender.
2. Remove from heat. Stir in flour; mix well. Cook 1 minute, stirring occasionally.
   
3. Add chicken broth to vegetable mixture. Bring to boiling, stirring constantly.
4. Gradually stir in cheese. Cook over medium heat, stirring, until cheese has melted.
5. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil.
6. Sprinkle with parsley; serve with croutons.
   
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