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.