Roux

4 oz butter

½ c flour

Chowder

1 c carrots, half rounds

1 c celery, sliced

1 c red onion, chopped

1 c broccoli, florets

1 c cauliflower, florets

1 c zucchini, half rounds

2 Tbsp vegetable bouillon

1.5 quarts water

10 oz sharp cheddar cheese, grated

¾ c milk

¾ c heavy cream

⅛ tsp tabasco

½ tsp worcestershire sauce

½ tsp sugar

¼ tsp white pepper

Roux: melt butter in a small saucepan, add flour and mix well. Over low/med heat, cook for 10 minutes. Cool for later use.

Veggies: Steam separately until crisp tender.

Base: Place vegetable bouillon and water in a saucepan, bring to boil. Add roux spoonful at a time. Whisk thoroughly til smooth. Reduce heat and simmer 15 minutes.

Finish: Add cheese, whisk fully. Simmer for 5 minutes. Add milk, cream, spices. Simmer for 5 minutes. Add cooked vegetables, heat through.

May be served with a scoop of mashed potatoes.