Kim's Cheesy Chicken Chowder

Update 10/3/08: I made this soup today. It was really good! I made a few changes which I have put in parenthesis. I made the soup in the early afternoon and then just transferred it to my crockpot to keep warm until dinner time.

My sister-in-law, Kim, sent me this recipe. I haven't tried it out yet, but it sounds super yummy! And, just perfect for the fall weather that will be coming up. She said it is one of their favorites.
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Cheesy Chicken Chowder

3 c. chicken broth - (2 cans chicken broth)
(1 c. water)
2 c. diced peeled potatoes - (3 C. potatoes)
1 c. diced carrots
1 c. diced celery
1/2 c. diced onion
(1 c. diced red bell pepper)
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter - (1/4 c. spray butter)
1/3 c. flour
2 c. milk
2 c. shredded cheddar cheese
2 c. diced cooked chicken - (1 can cooked chicken)

In 4-qt. saucepan, bring chicken broth (and water) to a boil. Reduce heat; add all vegetables, salt, and pepper and simmer for 15 minutes or until veggies are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through. Optional: add 1/2 to 1 can of corn, drained, with the chicken. Makes 6-8 servings.
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