Broccoli Chowder

Broccoli Chowder


Yield: 6 servings

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 tsp. chicken bouillon granules
1 tsp Worcestershire sauce
3/4 tsp salt
1/2 tsp pepper
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta)

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 and the 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.