Priscilla’S Vegetable Chowder

Name: Priscilla’S Vegetable Chowder
Ingredients: 3 cups diced peeled potatoes; 2-1/2 cups broccoli florets; 1 cup chopped onion; 1 cup grated carrots; 2 celery ribs, diced; 4 teaspoons chicken bouillon granules; 3 cups water; 3/4 cup butter, cubed; 3/4 cup all-purpose flour; 4 cups whole milk; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup cubed fully cooked ham; 1 cup shredded cheddar cheese

14 ingredients

2 steps

Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Directions

1

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
2

In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.