This is a kind of a mixture of two different recipes that I got from the internet. This chowder is really good in cold weather with some good bread.
7 C water
9 cubes chicken bouillion crumbled (I use soup base instead)
6 potatoes cubed
2 clobes garlic minced
1 large white onion chopped
3 cups chopped carrots
2 (15 oz) cans of corn
2 (15 oz) cans of peas, or frozen
2 C chopped fresh green beans
1/2 C butter or margarine
1/2 C flour
3 C milk
1 pound cheddar cheese, grated or cubed
In a large pot over medium heat, combine water, bouillion, potatoes, and garlic. Bring to a boil, then stir in onion, celerey, and carrots. Reduce heat and simmer 15 minutes. Stir in corn, green beans, and peas and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt the margarine. Whisk in flour all at one time to form a roux, and let cook 10 seconds. Whisk in milk a little at a time, and cook, stirring until mixture is thick and bubbly. Stir in cheese until melted. Add to soup pot with other ingredients. Stir well and heat through.