Winter Garden Chowder

With tonight's weather getting a bit colder I thought I might share with you a soup that is perfect for a cold winter evening. It uses great seasonal winter veggies as well. Mix and match the veggies 

1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cau­li­flower, carrot and broc­coli
3 cups water
3 chicken bouil­lon cubes (or just 3 cups of chicken broth to replace water and bouil­lon)
1 tea­spoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 tea­spoon pepper
1/2 cup flour or arrowroot powder
2 cups milk
1 Tbls minced fresh pars­ley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard (increase as desired)
2-3 cups shred­ded ched­dar cheese (can be adjusted as desired, as I rarely use more than 2 cups of cheese)

In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add 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 flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the pars­ley and other spices. Just before serv­ing, stir in the cheese until melted. Yield: 6-8 servings. This chowder freezes very well also! Just allow room for expansion.