Cheese Chowder

Start to finish: 30 Minutes
Makes: 6-8 side dish servings (about 5 cups)

1 cup water
1/2 cup chopped carrot (1 medium)
1/2 cup celerey (1 stalk)
1/2 cup chopped red sweet pepper
1/4 cup thinly sliced green onions (2)
3 cups milk
1/4 cup all-purpose flour
1/2 tsp instant chicken bouillon granules
1/4 tsp white pepper
1 1/2 cups shredded sharp cheddar cheese (6 oz)
1 1/2 cups shredded American cheese (6 oz)

1. In large saucepan bring water to boiling; add carrot, celery, sweet pepper, and green onions. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
2. In a small bowl gradually stir about 1 cup of the milk into the flour; stir into cooked vegetables in saucepan. Add the ramaining milk, the bouillon granules, and white pepper.
3. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add cheddar cheese and American cheese, stirring until melted.

Quick Cheese Chowder: Prepare as above, except omit celery, sweet pepper and green onion. In a large saucepan combine the water, carrot, and one 10-oz package frozen cauliflower or frozen cut broccoli. Bring to boiling; reduce heat. Simmer, covered, about 4 minutes or just until vegetables are crisp-tender. Do not drain. Cut up any large peices of cauliflower or broccoli. Continue as directed in step 2. Makes 6 to 8 side-dish servings.

*If feeding this as a dinner for 4 or more people, triple the recipe. Can of evaporated milk can be substitued as the milk, it makes it very creamy. I just used mild cheddar because that is all I had, but it tasted great. I want to try it mixing the different cheeses.