Ingredients
3 tablespoons butter1 cup chopped carrots1 cup diced zucchini1 cup broccoli florets1/2 cup chopped onion1/2 cup chopped celery1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon sugar3 cups whole milk1 cup chicken broth1 cup whole kernel corn1 cup diced fully cooked ham1/2 cup peas1 jar (2 ounces) sliced pimiento, drained1 cup shredded cheddar cheese
Preparation
Melt butter in a Dutch oven. Add the carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well.
Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; stir in cheese until melted.
