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Cheddar Chowder
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3 c. water
3 chicken bouillon cubes
4 potatoes, diced
1 onion, diced
1 c. chopped carrots
1/2 c. diced green pepper
1/3 c. butter/margarine
1/3 c. flour
3 1/2 c. milk
4 c. or 1 lb. grated Colby cheese
1/4 tsp. Tabasco sauce
Salt and pepper
Dissolve bouillon in water. Bring to a boil. Add and cook potatoes, onions, carrots and green pepper. Add butter and flour. Gradually add milk and cook until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do not boil. Serves 8. Margie Johnson
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