Cheese And Vegetable Chowder

• 1 garlic glove, minced
• 1 c. finely chopped onions
• 2 Tbsp. unsalted butter
• 6 oz. sliced Canadian bacon or cooked ham, chopped fine
• 1 c. sliced mushrooms
• 2 c. chicken stock or canned chicken broth
• 1 lb. extra sharp Cheddar, grated
• 2 Tbsp. cornstarch
• 1 tsp. Worcestershire sauce
• 2 c. half and half
• 1 c. cooked broccoli flowerets
• 1/2 c. cooked sliced carrots

1. In a skillet, cook the garlic and onions in the butter over moderately low heat, stirring for 10 minutes, or until the onions are softened.
2. Add the bacon and the mushrooms; cook the mixture over moderate heat, stirring, for 3 minutes.
3. In a bowl, toss the Cheddar with the cornstarch; add the mixture to the stock, a little at a time, over low heat, stirring.
4. Stir the mixture until it is smooth.
5. Stir in the Worcestershire sauce, half and half, broccoli, carrots, onion mixture and salt and pepper to taste. Heat the chowder over moderately low heat until it is hot, but do not boil.
6. Makes about 7 cups, serving 6.

garlic, onions, unsalted butter, bacon, mushrooms, chicken, extra sharp cheddar, cornstarch, worcestershire sauce, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539162 (may not work)