Vegetable Chowder

1 cup onions, finely chopped

1 cup finely diced celery

2 cups finely diced potatoes

1 cup diced carrots

1 cup cauliflower, cut in small pieces

1 cup broccoli, cut in small pieces

1 cup summer or zucchini squash, cut small

¾  cup butter

¾ cup flour

1 quart half and half (whole milk works fine)

¼ t. pepper

2 t. salt

1 t. sugar

½ cup frozen peas

Put onions, celery and potatoes in a medium pan and barely cover with water.  Cook until vegetables are tender, about 20 minutes.  Do not drain.

In another pan put carrots with water.  When they have cooked a couple of minutes, add the cauliflower.  When they have cooked a couple of minutes, add the broccoli.  After a couple of minutes, add the squash.  Cook until vegetables are tender.  Drain.   

While all the vegetables are cooking melt butter in large, heavy pan.  Add flour, blend and cook for a minute or two.  Add cream or milk and stir until smooth and thick, using a wire whisk to blend.  Add undrained vegetables, drained vegetables and peas and heat through.  Add salt, pepper and sugar to taste.  If too thick, add milk to thin to a good consistency.   Makes 8 to 10 servings.