Cheesy Vegetable Chowder

• 1/2 cups Finely Chopped Carrots
• 1/2 cups Finely Chopped Celery
• 1/2 cups Finely Chopped Onion
• 1/4 cups Chopped Red Pepper
• 8 Tablespoons Butter, Divided
• 4 cups Chicken Broth, Divided Use
• 3 cups Fresh Broccoli Florets
• 1 whole Potato, Peeled And Diced
• 3/4 teaspoons Worcestershire Suace
• 1/2 teaspoons Cayenne Pepper
• 1/2 cups Flour
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoons Fresh Cracked Pepper
• 12 ounces, fluid Evaporated Milk
• 4 cups Cheese, I Did A Mixture Of Colby Jack And Cheddar
• 4 slices Bacon, Cooked And Crumbled

1. In a large soup pot over medium heat, saute the carrot, celery, onion and red pepper in half of the butter until vegetables are tender. Stir in 2 cups of chicken broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until broccoli and potatoes are tender.
2. Meanwhile, in a large saucepan, melt remaining half of the butter over medium heat. Whisk in flour, garlic powder, salt and pepper until smooth. Gradually add in milk and remaining 2 cups chicken broth. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Add cheese and stir until melted. Slowly add cheese sauce into vegetable mixture.
3. Cook and crumble bacon. Serve soup with bacon crumbles.

carrots, celery, onion, ubc, butter, chicken broth, fresh broccoli, worcestershire suace, cayenne pepper, flour, garlic, salt, fresh cracked pepper, milk, cheese, bacon

Taken from tastykitchen.com/recipes/soups/cheesy-vegetable-chowder-2/ (may not work)