From the Kitchen of:  Bonnie
Source:  Taste of Home's Recipe Card Collection
This chowder is a wonderful warmer-upper on a rainy afternoon.  For a quick and delicious variation, spoon chowder into a split baked potato.

 

2	cups	water
1	cup	chopped celery
1	cup	chopped carrots
1/2	cup	chopped onion
1	pound	fresh broccoli, chopped

CHEESE SAUCE:

1/2	cup	butter or margarine
1/2	cup	all-purpose flour
2	tsp.	salt
1/4	tsp.	white pepper
4	cups	milk
		Hot pepper sauce, optional
1	pound	process American cheese, cut into 1/2 inch cubes
		or 4 cups (16 ounces) shredded cheddar cheese
2	cups	cubed fully cooked ham (1/2-inch cubes)

• In large saucepan, combine water, celery, carrots and onion.
• Bring to boil; reduce heat.
• Cover and simmer for about 5 minutes or until vegetables are crisp-tender.
• Add broccoli; cook until broccoli is crisp-tender, about 4 - 5 minutes.
• Do not drain vegetables.
• For sauce, melt butter in another saucepan; blend in flour, salt and pepper.
• Cook and stir for 1 minute.
• Stir in milk; cook until mixture thickens.
• Add several drops of hot pepper sauce if desired.
• Stir in the cheese and cook until melted; add the ham.
• Add undrained vegetables; stir to blend.
• Yield: 12 servings.