Cheesy Veggie Chowder Recipe

I still have my 2 day a month job testing recipes for the Georgia Agriculture Dept's Market Bulletin.
Here is one of the 5 soup recipes I'm testing this month. It's colorful and loaded with veggies. And there is no fat in it (except for the cheese!). It looks good enough to eat.. now, if I could just bake some cornbread to go with it!! (Says the woman with the doorless oven!)

Cheesy Veggie Chowder

2 cups water

1 ½ cups chicken broth
1 cup chopped carrots
½ cup chopped onion
1 clove garlic, minced
1/8 teaspoon black pepper
2 cups coarsely chopped broccoli
2 tablespoons all-purpose flour
1 ½ cups milk
1 ½ cups (6-oz.) Swiss cheese, shredded

Combine water, broth, carrots, onion, garlic and pepper in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cover and cook 1 minute. Combine flour and milk, stirring well. Add milk mixture to vegetable mixture. Cook over medium heat 10 minutes ( do not boil) until thickened and bubbly. Stir in cheese. Yield: 6 cups.

Helen's Notes: Substitute 2 cups frozen broccoli pieces for fresh.

If you like a smoother consistency, before adding cheese place ½ of the soup in a blender and process until smooth. Add back to soup pot and stir well.

Cheddar cheese may be substituted for Swiss cheese.