Quick Veggie-Cheese Chowder

I've modified this recipe from one in Better Homes & Gardens cookbook; the original calls for using either BROCCOLI or CAULIFLOWER -- I've only made it with broccoli but I'm sure it's good either way. It's very fast and easy, and really tasty! A perfect fast winter meal, paired with some crusty bread.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup water
• 1⁄2 cup  chopped carrot (1 medium)
• 1⁄2 cup  chopped onion, chopped fine
• 1 (10 ounce) package frozen broccoli or 1 (10 ounce) package cauliflower (or fresh)
• 4  cups milk
• 1⁄4 cup all-purpose flour
• 1  chicken bouillon cube
• 1⁄4 teaspoon white pepper
• 1 1⁄2 cups  shredded sharp cheddar cheese
• 1 1⁄2 cups  shredded American cheese or 1 1⁄2 cups monterey jack cheese
• 1  dash  red pepper

Directions

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.