Soups:

Cheesy Chowder

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Ingredients

1 cup diced peeled potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green pepper
4 tablespoons margarine
3 teaspoons instant chicken broth
3 cups hot water
Dash of pepper
2 cups milk
1/2 cup flour
12 ounces shredded sharp cheddar cheese

Instructions

In a large saucepan cook all the vegetables in margarine until tender (not brown). Add the broth, dash of pepper and water. Cover and simmer for 30 minutes. In a separate bowl, blend the milk and flour. Add this to the vegetable mix. Add cheese, stir until the cheese is melted. The chowder will be thick and bubbly.

Sharon Lacey
Davenport