Creamy Chicken and Cheese Chowder

1 c. chicken, cooked and shredded
4 medium potatoes, peeled and diced
1 medium onion, finely chopped
1 c. thinly sliced carrot
1/2 c. diced red pepper
4 c. chicken stock
2 Tbsp. butter
1/3 c. butter
1/3 c. all-purpose flour
3 1/2 c. milk
4 c. grated Colby-jack cheese, shredded

In a medium skillet, melt 2 Tbsp. butter. Add potatoes, onion, carrots, and red pepper.  Cook until veggies are covered in butter then add 1/2 c. chicken stock. Cover and let simmer 15 minutes or until potatoes are tender making sure to add more stock if it cooks down. In a separate large soup pot make a white sauce. Melt 1/3 c. butter add flour and milk stirring constantly until thick. Add cheese and stir with wooden spoon until melted. Do not boil. Stir in veggies and chicken. Serve hot.