Garden Chowder

I've been up to my elbows in fruit the last few weeks!  I've put up over a hundred jars of peaches, pears and applesauce.  Boy am I glad to be done.  Now I can get back to concentrating on some cookin'!  I made this soup for dinner last week, much to Mr. Mommy's chagrin.  You see, he hates soup.  If he is going to tolerate soup it has to be at least 20° outside, and then he'll still complain.  Well, he married the wrong woman!  I could eat soup every day of the year.  This is one of my favorites.  I like to make it in the spring and fall when I can get the produce out of my garden, but it tastes great any time!  I usually double this so there is plenty of leftovers.

Garden Chowder
Serves 6-8

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
2 cups milk
1 Tbs. minced fresh parsley
2 cups shredded cheddar cheese

In a large pot, saute green peppers, onion and celery in butter until tender.  Add the remaining vegetables, water, bouillon salt and pepper; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.  Combine the flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  Add the parsley.  Just before serving, stir in the cheese until melted.

Source:  A recipe I've been making more years than I can count.