cheesy vegetable chowder

Adapted from Allrecipes

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
5 1/2 cups water
6 cubes chicken bouillon, crumbled
3 potatoes, cubed
1 clove garlic, minced

1/2 large white onion, chopped
1 1/2 cups chopped carrots

2 stalks of broccoli (or more)
1 head of cauliflower
1 (16 oz.) bag frozen corn

5 tablespoons butter
5 tablespoons flour
1 3/4 cup milk
12 oz. shredded cheddar cheese (or more to taste)
Salt and Pepper to taste

1. In a large pot over medium heat, combine water, bouillon, potatoes, and garlic. Bring to a boil, then stir in onion and carrots. Reduce heat and simmer 15 minutes.
2. Stir in broccoli, cauliflower, and corn and continue to cook on low heat.
3. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.