Cheddar-Vegetable Chowder

• 1 clove garlic, peeled and minced
• 1 onion, peeled and finely chopped
• 1 c. mushrooms, sliced
• 3 Tbsp. unsalted butter
• 3 Tbsp. flour
• 2 c. half and half
• 1 (13 3/4 oz.) can chicken broth
• 1 lb. extra sharp Cheddar cheese, grated
• 6 oz. cooked smoked ham, julienned
• 1 tsp. Worcestershire sauce
• 1 c. broccoli, cooked until tender
• 1 c. sliced carrots, cooked until tender
• 3/4 c. cooked corn kernels
• salt and pepper to taste

1. In a large saucepan, saute garlic, onion and mushrooms in butter over low heat, stirring occasionally, for 10 minutes or until onion is softened.
2. Add flour and blend over low heat for 1 minute.
3. Slowly stir in half and half and chicken broth.
4. Cook, still stirring, until slightly thickened and smooth.
5. Simmer 2 minutes.
6. Gradually add grated Cheddar, blending until cheese is melted.
7. Add ham, Worcestershire sauce, broccoli, carrots, corn and salt and pepper to taste.
8. Heat chowder over moderately low heat until hot.
9. Do not let boil.
10. Serve immediately.

clove garlic, onion, mushrooms, unsalted butter, flour, chicken broth, extra sharp cheddar cheese, ham, worcestershire sauce, broccoli, carrots, corn kernels, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566602 (may not work)