Cheesy Vegetable Chowder

By McCarleyRHLAC

Estimated WWpts per serving: 5

Ingredients

• 1/2 cup each finely chopped carrot, celery and onion
• 1/4 cup chopped sweet red pepper
• 8 tablespoons butter, divided
• 4 cups chicken broth
• 3 cups fresh broccoli florets
• 1 medium potato, peeled and diced
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 1 can (12 ounces) evaporated milk
• 2 cups (8 ounces) shredded sharp cheddar cheese
• Additional shredded sharp cheddar cheese, optional

Preparation

Step 1

In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender.
Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender.
Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted.
Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired. Yield: 8-10 servings.