In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 c. 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. 1 1/3 c. = 233 calories
Originally Submitted
4/29/2013
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