BROCCOLI AND CARROT CHOWDER

Broccoli and Carrot Chowder image

"My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

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Ingredients

4 cups fresh small broccoli florets
2 medium potatoes, diced
1-1/2 cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups fat-free milk, divided
2 teaspoons reduced-sodium chicken bouillon granules
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1 cup cubed reduced-fat process cheese (Velveeta)

Steps:

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.

Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 838mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 6g fiber), Protein 15g protein.