1 garlic clove
1 onion, finely chopped
1 c. mushrooms, sliced
3 tbsp. unsalted butter
3 tbsp. flour
2 c. half & half
1 (13 3/4 oz.) can chicken broth
3/4 lb. Cheddar cheese, grated
1 c. broccoli flowerets
6 oz. cooked smoked ham, julienned
1 tsp. Worcestershire sauce
1 c. carrots, sliced
3/4 c. corn, cooked

Cook broccoli and carrots until tender. In a large saucepan, saute garlic, onion and mushrooms in butter, stirring occasionally for 10 minutes or until onions are softened. Add flour and blend for 1 minute. Slowly stir in half & half and broth; cook, still stirring until slightly thickened and smooth. Simmer 2 minutes.

Gradually add cheese, blending until cheese is melted. Add ham, Worcestershire sauce, broccoli, carrots, corn and salt and pepper to taste. Heat over low heat until hot. Do not let boil. Serve immediately. Serves 6.