1 1/2 cups Kraft Shredded Cheese (cheddar or Colby Jack with anything, Kraft Swiss with cauliflower)
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Let's Make It
1. Pour chicken broth and vegetables into 3 or 4 quart sauce pan. Bring to a boil. Once the water is boiling, turn it down to a simmer. If using fresh vegetables, cook until the vegetables are cooked to preferred doneness.
2. While vegetables are cooking, put water and then flour into a container with a tight top and shake until there are no lumps. Add the pepper, the evaporated milk, and the flour mixture into the sauce pan stirring constantly until the mixture looks creamy.
3. Remove the chowder from the heat and add the cheese. Stir until the cheese is fully melted. Let set for about 5 minutes to thicken. Put into bowls and serve.