2 1/4 c. chopped fresh broccoli
1/2 c. water
2 tbsp. corn oil butter
6 tbsp. unbleached flour
1 (12 oz.) can defatted chicken stock
1 c. non-fat milk
1/2 tsp. salt (omit if using salted stock)
1/2 tsp. onion powder
1/8 tsp. garlic powder
8 oz. shredded 20% fat reduced cheddar cheese (2 c.)
1 c. evaporated skim milk

Cover and steam broccoli in saucepan with 1/2 cup water until crisp tender (about 5 minutes); set aside. Do not drain. In large saucepan over medium heat, melt butter. Add flour, stir for 1 minute; do not brown.

Add stock and milk and stir with whisk until mixture comes to a boil. Add salt, onion, and garlic powders. Cook for 1 minute more. Add broccoli and cooking liquid. Set aside in blender.

Combine cheese and evaporated skim milk until smooth. Add cheese to broccoli mixture. Return to medium heat and stir until hot and mixture thickens. Makes 6 cups (250 calories, 14 grams fat, 34 mg. cholesterol, 484 mg. sodium)