Cheesey Chicken Chowder

2 cans chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup celery
1/2 cup diced onion
1 tsp. salt
1/4 tsp. pepper
1/4 c butter
1/3 c all-purpose flour
2 c milk
2 c shredded cheddar cheese
2 c diced or shredded chicken

1. Bring chicken broth to boil in a large saucepan, reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes.
2. Melt butter in a medium saucepan.  Add flour, mix well.  Gradually stir in milk and cook over low hear until slightly thickened.  Stir in cheese and cook until melted.  Add cheese mixture to broth and vegetables along with chicken.  Cook and stir over low heat until thoroghly heated.