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Garden Chowder

1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cau­li­flower, carrot and broc­coli
3 cups water + 3 chicken bouil­lon cubes (or 3 cups of chicken broth)
1 tea­spoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 tea­spoon pepper
1/2 cup flour
2 cups milk
1 Tbsp minced fresh pars­ley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard
2-3 cups shred­ded ched­dar cheese

Saute green pepper, onion and butter until tender. Place in crock pot.

Add veg­eta­bles, water, bouil­lon, and spices. Cook on low 4-6 hours until vegetables are tender.

Com­bine flour and milk until smooth; stir into crock pot. Cook on low another hour until mixture thickens. Just before serv­ing, stir in the cheese until melted.

Yield: 6-8 servings. Freezes well.