Vegetable Chowder Recipe

In a Dutch oven or soup kettle saute the pepper and onions in butter or margarine until tender.

Add remaining vegetables water bouillon salt and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes or until the vegetables are tender.

Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving stir in the cheese until melted.