Cheesy Vegetable Chowder Recipe

In a large pot over medium heat combine water bouillon potatoes and garlic. Bring to a boil then stir in onion celery and carrots. Reduce heat and simmer 15 minutes.

Stir in corn peas and green beans and continue to cook on low heat.

Meanwhile in a medium saucepan over medium heat melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk a little at a time and cook stirring until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot stir well and heat through.