Cheese Chowder
Recipe by Lauren
3 cups water
3 chicken bouillon cubes
4 med potatoes peeled & diced
1 med onion chopped
1 cup thinly sliced carrot
1/3 cup butter or margarine
1/3 cup all-purpose flour
3½ cups milk
4 cups (1 lb) shredded sharp cheddar
1 2oz jar diced pimentos drained (optional)
Combine water and bouillon cubes in a stock pot, bring to a boil.
Add vegetables; cover and simmer 12min or until vegetables are tender.
Melt butter in a heavy sauce pan; blend in flour and cook 1 min.
Gradually add milk, cook over medium heat until thickened, stirring constantly.
Add cheese stirring until melted.
Stir cheese sauce into vegetable mixture. Add pimentos if using.
Cook over low heat until thoroughly heated (do not boil).
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