2 qt Sauce pan
4 tbls of butter or margarine
4 tbls of flour, slightly rounded for thicker chowder
1 carrot or 6 baby carrots, sliced into coins
1/2 can of corn-drained
small crown of broccoli, chopped into small bite sized pieces
2 small potatoes or 1 large, diced
1/2 c or more of shredded cheddar cheese, to taste
1/2 14 oz can of chicken broth
2 cups of milk (I used whole)
pepper to taste
Fill pot with water and add carrots and potatoes.
Boil potatoes and carrots until almost tender, then add broccoli. Strain once all vegetables are just tender.
In the same pot melt butter on medium heat, add flour and whisk. Add pepper and cook for 1 minute. Reducing heat, slowly pour in the broth, whisk quickly to reduce lumps. Continue to stir and add milk 1/2 cup at a time. Stir constantly.
Once the milk is combined turn the heat to medium high and continue to stir. The mixture will take a few minutes to thicken. Once it bubbles, let it for one minute and turn off the heat completely.
Remove pan from heat and stir the cheese in slowly. Taste and add more pepper if needed. Once all the cheese is combined, switch to a spoon and add all veggies, including the canned corn.
Cost should be approximately $4, servings 6 or $1.50 a person. I served with cheese crackers like goldfish for added texture. ;)