Broccoli And Carrot Chowder

• 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 fat-free milk, divided
• 2 teaspoons reduced-sodium chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup all-purpose flour
• 1 cup cubed reduced-fat process cheese (Velveeta)

1. 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, bouillon, Worcestershire sauce, salt and pepper.
2. 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.

fresh small broccoli florets, potatoes, water, carrots, onion, celery, milk, chicken bouillon granules, worcestershire sauce, salt, pepper, flour, cheese

Taken from www.tasteofhome.com/recipes/broccoli-and-carrot-chowder/ (may not work)