From the Garden...Tuna Cheddar Chowder

This golden soup is quick, and surprisingly tasty. It’s pretty, has lots of color, is flavored just right and is healthy too. You can use skim milk or reconstituted skim milk, and you can make the chicken broth from water and bouillon or chicken base if necessary.  It's a winner with adults and children alike.  It's one of my favorite ways to use broccoli.
Tuna Cheddar Chowder
10 ounces Carrots – finely chopped or shredded (2 large carrots)
7 ounces Onion – chopped (1 large)
1/4 cup Butter
1/4 cup Flour, All-purpose
1 cup Chicken Broth
2 cups Whole Milk
8 ounces Frozen Broccoli -- chopped
1 (6 ounce) Can Tuna -- drained
1/2 teaspoon Celery Seed
1/2 teaspoon Worcestershire Sauce
4 ounces Cheddar Cheese – shredded (1 cup)
In a saucepan, sauté the carrots and onion in the butter until onion is transparent and carrots are cooked, about 5 minutes. Mix in the flour. Slowly add the broth and milk, then broccoli. Heat and stir until thick and bubbling. Add the tuna and seasonings and heat through. Remove from heat and stir in the cheese until melted.
Cost 2010: $4.18 or $1.05 per person
Yield: "1 1/2 quarts" 4 servings
Per Serving: 450 Calories; 28g Fat (55.0% calories from fat); 26g Protein; 25g Carbohydrate; 5g Dietary Fiber; 94mg Cholesterol; 604mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.