3 c. diced potatoes
1 1/2 c. chopped broccoli
1 c. grated carrots
1 c. diced celery
1 lg. diced onion
1/2 c. butter
4 c. chicken broth
3 c. half and half
3/4 c. flour
1 lb. shredded Cheddar cheese

In Dutch oven, cook vegetables in butter until tender, not brown. Add chicken broth, cover and simmer for 30 minutes.

Blend together half and half and flour. Add cheese, stir into chowder. Cook over low heat until thickened and heated thoroughly. Sprinkle with parsley and serve.