1 1/2 tbsp. vegetable oil
1/2 c. chopped onion
1/3 c. chopped carrot
1/3 c. chopped celery
1/2 c. chopped red bell pepper
1 medium boiling potato
2 tbsp. flour
1 1/2 c. chicken stock ( you can use vegetable broth to make this vegetarian)
1/2 c. dry white wine
3/4 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 1/2 c. small broccoli florets
1/2 lb or 8 oz. extra sharp cheddar cheese, grated

In 2 -qt. sauce pan heat oil over moderate heat until hot but not smoking. Add onion, carrot, celery, bell pepper, and potato. Cook until onion is soft.
Add flour and cook over medium heat, stirring for 3 minutes.Add chicken stock, wine Worcestershire sauce, cayenne, and broccoli. Simmer, covered, for 10-15 minutes until broccoli and potatoes are tender. Remove pan from heat and stir in cheddar, a little at a time, stirring until cheese is melted. Season with salt and pepper.

Yield: 3 1/2 cups

**Tip: Serving this chowder in a bread bowl is a great plating idea.

Number of Servings: 4

Recipe submitted by SparkPeople user LEDANSER.

 

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