1 c. chopped potatoes
1/2 c. chopped carrots
1/2 c. diced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
4 tbsp. butter
3 c. chicken broth
Dash pepper
2 c. milk
1/2 c. flour
3 c. shredded sharp processed American cheese (12 oz.)
1 tbsp. snipped parsley

In Dutch oven cook the first 5 ingredients in butter until tender, but not brown. Add chicken broth and pepper. Cover and simmer for 30 minutes. Blend together the flour and milk. Add cheese and parsley. Stir into chowder. Cook and stir until thick and bubbly.