Broccoli Chowder

4 cups fresh small broccoli florets
2 medium potatoes, diced
1 1/2 cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided
2 tsp chicken boullion granules
1 tsp Worchestershire sauce
3/4 tsp salt
1/4 tsp pepper
1/3 cup all-purpose flour
1 cup (8 oz) Velveeta cheese

In a large saucepan, combine first 6 ingredients. Bring to boil. Reduce heat, cover and simmer for 6-8 mins. Add 3 cups milk and boullion, Worchestershire sauce, salt, and pepper. In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to boil, cook for 2 mins. Remove from heat and stir in cheese.

Rachel Swanton