Need '73 mccalls recipe cheese veg. chowder?

McCalls GARC 1973 Collection
Budget Stretchers Card #8i

CHEESE AND VEGETABLE CHOWDER

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4 Tbsp. margarine

1/4 c. finely chopped onion

1 c. chopped green pepper

1 c. pared, sliced carrots

1 c. pared, diced potatoes

1 pkg. (10 oz.) frozen peas

5 Tbsp. flour

2 c. milk

1/4 tsp. salt

2 cans (10 3/4 oz.) condensed

chicken broth, undiluted

3 c. grated sharp natural

Cheddar cheese (3/4 lb.)

Dash of pepper
chopped parsley

1/2 c. croutons (optional)

Melt margarine in a 3 quart saucepan; cook vegetables,
covered and stirring occasionally for 20 to 25 minutes or until
tender. Remove from heat; stir in flour; mix well. Cook 1
minute, stirring occasionally. Add chicken broth to vegetable
mixture. Bring to boiling, stirring constantly. Gradually
stir in cheese. Cook over medium heat, stirring until cheese
has melted. Gradually add milk. Season with salt and pepper.
Bring just to boiling, but do not boil. Sprinkle with parsley
and serve with croutons.