Garden Chowder

• 1/4 cups Unsalted Butter
• 1/2 cups Diced Onion
• 1-1/2 cup Potato, Peeled And Diced
• 1-1/2 cup Broccoli Flowerets, Cut Into Bite Sized Pieces
• 1 cup Carrots, Washed And Thinly Sliced
• 1 cup Celery Ribs, Thinly Sliced
• 3 cups Chicken Stock
• 1/2 cups All-purpose Flour
• 2 cups 2% Milk (do Not Substitute With Skim)
• 3 cups Shredded Cheddar Cheese
• 1 pinch Sea Salt, to taste
• 1 pinch Freshly Cracked Black Pepper, To Taste

1. 1. Melt the butter in a large Dutch oven (or stock pot) over medium heat. Continue heating until butter begins to brown.
2. 2. Add the onion, potato, broccoli, carrots, and celery. Saute the veggies until they begin to soften, about 5 minutes.
3. 3. Pour the stock into the veggie mixture, and bring to a boil.
4. 4. Reduce heat and cover the pot. Simmer for 20 minutes, or until vegetables are tender, but not mushy.
5. 5. Combine flour and milk, stirring until smooth. Pour milk mixture into the pot.
6. 6. Increase heat to medium. Bring to a boil, and cook for two minutes, or until chowder thickens; stirring constantly.
7. 7. Just before serving, remove from heat, and add the cheese. Stir the cheese into the chowder, until it completely melts. Season to taste.
8. 8. Serve immediately with crusty bread.
9. Note: Garden chowder is very thick, and best reheated in a pan on a stove top, to achieve the same consistency as when it was freshly made. Stirring constantly will help keep the chowder from sticking to the bottom of the pan. (The microwave leaves it a bit chunky.)

ubc, onion, potato, broccoli flowerets, carrots, celery, chicken, allpurpose, milk, cheddar cheese, salt, freshly cracked black pepper

Taken from tastykitchen.com/recipes/soups/garden-chowder-3/ (may not work)