Vegetable Cheese Chowder

From the kitchen of: Becky Flinders
Serves: 2 quarts
Rating: **

1 10 oz package frozen broccoli or cauliflower
1/2 C shredded carrot
1/2 C water
2 C milk
1/3 C flour
1/8 tsp pepper
1 14 oz can chicken broth
1 C shredded American cheese
1 C shredded sharp cheddar cheese
2 T parsley

Combine vegetables and water in saucepan and bring to a boil. Reduce heat to simmer, cover and simmer for about 4 minutes or until veggies are crisp-tender.

Whisk together milk, flour, and pepper in separate bowl. Add to saucepan and stir in broth. Cook until thick, stirring frequently. Add cheeses and parsley. Cook and stir over low heat until cheese is melted and heated through.

Can be frozen:
-make sure the soup is completely cooled to room temperature before bagging. This will prevent condensation and frost from forming.
-label and date the bags
-lay them flat to freeze. The last thing you want is mishapen frozen soup that becomes awkward to fit in your freezer.