Priscilla's Vegetable Chowder Recipe

By gbvampy1

Ingredients

• 3 cups diced peeled potatoes
• 2-1/2 cups broccoli florets
• 1 cup chopped onion
• 1 cup grated carrots
• 2 celery ribs, diced
• 4 teaspoons chicken bouillon granules
• 3 cups water
• 3/4 cup butter, cubed
• 3/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cubed fully cooked ham
• 1 cup (4 ounces) shredded cheddar cheese

Preparation

Step 1

1. In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
2. In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).