Broccoli Chowder (light)

5 cups fresh small broccoli florets
2 medium potatoes, diced 
1-1/2 cups water 
2 medium carrots, thinly sliced 
1 large onion, chopped 
1 celery rib, finely chopped 
4 cups milk, divided 
2 teaspoons chicken bouillon granules 
1 teaspoon Worcestershire sauce 
3/4 teaspoon salt 
1/2 teaspoon pepper 
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta)

1.In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.  
2.In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted. 

Yield: 6 servings.

Nutritional Facts 1-1/2 cups (prepared with fat-free milk, reduced-sodium bouillon and reduced-fat cheese) equals 233 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 838 mg sodium, 39 g carbohydrate, 6 g fiber, 15 g protein.