1 c. chopped potato
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
4 tbsp. butter
3 c. chicken broth
2 c. milk
1/2 c. flour
3 c. shredded sharp process American cheese (12 oz.)
1 tbsp. snipped parsley
Dash of white pepper

In Dutch oven, cook potato, carrot, celery, onion and green pepper in butter until tender but not brown; add chicken broth and pepper. Cover and simmer 30 minutes. Blend together milk and flour; add cheese and parsley. Stir into chowder; cook and stir until thickened and bubbly. Makes 7-8 servings.