3 c. chopped potatoes
1 c. chopped carrots
1 c. chopped celery
1 lg. onion
1 med. chopped green pepper
1/2 c. butter
4 chicken broth
3 c. half and half
3/4 c. flour
1 lb. shredded cheddar cheese
1 tbsp. snipped parsley

In 5 quart Dutch oven, cook vegetables in butter until tender, but NOT browned. Add chicken broth. Cover and simmer 30 minutes. Blend together half and half and flour; add cheese. Stir into chowder. Cook over low heat until thickened and heated through. Sprinkle with parsley to serve.