Broccoli & Carrot Chowder

ingredients

  • 4 cups fresh small broccoli florets
  • 2 medium potatoes, diced
  • 1-1/2 cups water
  • 2 medium carrots, thinly sliced
  • 1 large onion, chopped
  • 1 celery rib, finely chopped
  • 4 cups milk, divided
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/3 cup all purpose flour
  • 1 cup shredded sharp cheddar cheese

 

directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted