2 c. water
1 c. celery, chopped
1 c. carrots, chopped
1/2 onion, chopped
1 lb. fresh broccoli, washed and chopped

In a large saucepan, combine water, celery, carrots and onion. Bring to boil, reduce heat. Simmer, uncovered, for about 5 minutes or until tender crisp. Add broccoli; cook until broccoli is tender/crisp, about 4 to 5 minutes. (To keep broccoli bright green, leave the cover slightly ajar.)

DO NOT DRAIN VEGETABLES.

CHEESE SAUCE:

1/2 c. butter
1/4 tsp. white pepper
1 lb. processed cheese, cut in 1/2-inch cubes or 4 c. grated Cheddar
1/2 c. flour
2 c. ham, cut in 1/2-inch cubes
2 tsp. salt or to taste
4 c. milk
Tabasco sauce, as desired

Melt butter in large saucepan; blend in flour, salt and pepper. Cook, stirring, for 1 minute. Stir in milk; cook until thick. Stir in cheese and cook until melted; add ham.

Combine cheese mixture with undrained vegetables; stir to blend. Yield: 12 servings.

This chowder is a wonderful warmer-upper on a rainy afternoon. I love it as a chowder BUT I also think it makes a wonderful topper for a baked potato!