Confetti Chowder

By dashy_65

Ingredients

• 3 tablespoons butter
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup broccoli florets
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sugar
• 3 cups milk
• 1 cup chicken broth
• 1 cup whole kernel corn
• 1 cup diced fully cooked ham
• 1/2 cup peas
• 1 jar (2 ounces) sliced pimiento, drained
• 1 cup (4 ounces) shredded cheddar cheese

Preparation

Step 1

Melt butter in a Dutch oven. Add carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well. Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; add cheese and stir until melted. Serve hot. Yield: 6-8 servings (2 quarts).

163 cal, 5g fat, 342mg sodium, 18g carb