Cherry Chowder

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

1. In a large saucepan saute garlic, onion and mushrooms in the butter over low heat or until onions are soft.
2. Slowly stir in half and half and chicken broth, cook.
3. Continue stirring until slightly thick and smooth.
4. Simmer 2 minutes.
5. Gradually add grated cheese, stir until melted.
6. Add ham, Worcestershire, broccoli, carrots, corn and pepper.
7. Heat chowder over moderately low heat.
8. Do not boil.
9. Serve immediately.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973312 (may not work)