Priscilla’S Vegetable Chowder

• 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 whole milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cubed fully cooked ham
• 1 cup shredded cheddar cheese

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 or until heated through. Stir in cheese just until melted.

potatoes, broccoli florets, onion, carrots, celery, chicken bouillon granules, water, butter, flour, milk, salt, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/priscilla-s-vegetable-chowder/ (may not work)