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.