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Cheese Chowder

1 c. each cubed potato, carrot, onion
1/2 c. red pepper
4 tbsp. butter or margarine
3 c. milk
3 pkgs. instant chicken bouillon
3 c. water
1/2 c. flour
2 pkgs. Old English cheese slices (Kraft)


Cook vegetables in butter until crisp tender. Add water and chicken bouillon and simmer 20-25 minutes. Blend milk with flour and add to vegetable mixture. Add cheese and stir until thick and bubbly. Season as desired and garnish with parsley.


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