Garden Chowder

¼  cup chopped green pepper

¼  cup chopped onion

2 Tbsp. butter

½  cups each diced potato, celery, cauliflower, carrot and broccoli

1 ½  cups water

1 ½ tsp. chicken bouillon granules

½ tsp. salt

¼ cup  flour

1 cup milk

1 ½ cups (6 oz) shredded cheddar cheese

In a soup pot, cook green pepper and onion in butter until tender.  Add vegetables, water, bouillon, and salt.  Bring to a boil.  Reduce heat, cover and simmer 20 minutes or until the vegetables are tender.  Combine flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat and stir in cheese until melted.