California Chowder

This is one of my all time favorite comfort foods.  Only the calories keep me from making it more often.  It does take a little bit of time, but well worth it.  This recipe makes a big batch, but the leftovers are ohhh so good!!

California Chowder
1 med onion, diced
1 1/2 cups celery, sliced
5 cups potatoes, peeled and diced
3 cups broccoli, chopped
5 cups carrots
3 cups cauliflower (optional)
Place veggies in a large stock pot and add enough water to cover the veggies.  Cook until tender, about 20 minutes.

In a separate pan:

3/4 cup butter

3/4 cup flour

2 cans evaporated milk

1 1/2 tsp salt.

Melt butter and mix in flour until smooth.  Add milk and salt. Cook until thick and bubbly. Pour mixture into veggie and water. Stir until smooth.

Add:

1 1/2 Tbsp. vinegar

1 (12 oz.) Velveeta Cheese

salt and pepper to taste

Stir until smooth. Serve with French bread and or crackers.

*I substituted 3 cups milk for the evaporated milk this time.  It turned out just fine.

I also used 2 cups carrots and 3 cups cauliflower, because my hubby doesn't like cooked carrots.  So I try to get a few in anyway, just not overdue it for him.