Cheesy Vegetable Chowder

• 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 shredded sharp cheddar cheese
• Additional shredded sharp cheddar cheese, optional

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.
2. 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.
3. Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.

carrot, sweet red pepper, butter, chicken broth, fresh broccoli florets, potato, worcestershire sauce, cayenne pepper, allpurpose, milk, cheddar cheese, cheddar cheese

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