Quick Veggie-Cheese Chowder

• 1 cup water
• 12 cup chopped carrot (1 medium)
• 12 cup chopped onion, chopped fine
• 1 (10 ounce) package frozen broccoli or 1 (10 ounce) package cauliflower (or fresh)
• 4 cups milk
• 14 cup all-purpose flour
• 1 chicken bouillon cube
• 14 teaspoon white pepper
• 1 12 cups shredded sharp cheddar cheese
• 1 12 cups shredded American cheese or 1 12 cups monterey jack cheese
• 1 dash red pepper

1. In large saucepan, boil water; add carrot, cauliflower or broccoli (I prefer fresh veggies, chopped pretty fine), onion.
2. Simmer, covered, about 4 minutes or until veggies are crisp-tender.
3. Do not drain.
4. In a small bowl, mix flour, white pepper and dash of red pepper; stir about 1 cup of the milk into flour mixture.
5. Stir flour mixture into veggies in saucepan.
6. Add 2 more cups milk and bouillon cube.
7. Cook and stir over medium heat until thick& bubbly, and bouillon cube has dissolved.
8. Cook for about 2 more minutes.
9. Add cheeses, gradually, and stir until melted.
10. Add additional cup of milk, gradually, until desired consistency.
11. (I need all 4 cups or it was too thick) Best if serve immediately, but reheats fairly well.

water, carrot, onion, frozen broccoli, milk, flour, chicken, white pepper, cheddar cheese, american cheese, red pepper

Taken from www.food.com/recipe/quick-veggie-cheese-chowder-85103 (may not work)