Cheesy California Chowder

From my kitchen...Paula

4 Tbsp. Unsalted butter

1 medium onion, diced

4 Tbsp. All-purpose flour

4 cups unsalted chicken broth

1 cup half & half

1 tsp. Salt

1/2 tsp. Thyme

1/2 tsp. Fresh ground pepper

1/2 tsp. Calendar’s Greek seasoning

1/2 tsp. McCormick’s Chipotle & Roasted Garlic Seasoning

2-12 oz. pkg. microwaveable vegetables (broccoli, Carrots, Cauliflower) from Publix (microwave 4 minutes) 

2 cups shredded Mexican blend cheese (I use Sargento’s)

In stockpot, melt butter over medium heat. Add diced onion & cook 5 minutes. Whisk in flour & cook 1 minute. Add broth, half & half and seasonings. Whisk until combined, bring to boil. Reduce to simmer & cook 10 minutes, covered. 

While broth is simmering, cook veggies in microwave. Cut baby carrots into thirds & larger pieces of broccoli & cauliflower into bite size pieces. 

Add to soup with cheese. Stir & heat through until cheese melts.