Vegetable-Cheese Chowder--Lindsay Weston

3 cups fresh broccoli
1/2 cup shredded carrot (about 1 med. carrot)
1/2 cup water
2 T. snipped fresh parsley (optional)
1/8 teaspoon pepper
1 can (14 1/2 oz.) chicken broth
1 1/2 cups shredded cheddar cheese
2 cups milk
1/2 cup all-purpose flour

In a medium saucepan, combine broccoli, carrot, and water. Bring to boiling; reduce heat. Cover and simmer about 4 min. or just till veggies are crisp-tender. Do not drain! Cut up any large pieces of broccoli.

In a separate bowl, whisk together the milk, flour, and pepper; add to saucepan. Stir in broth. Cook adn stir till thickened and bubbly. Stir in shredded cheeses and parsley. Cook and stir over low heat till cheese melts and chowder is heated through. Makes about 6 1/2 cups (4 main dish servings)