Bertucci'S Vegetable Chicken Chowder - cooking recipe

Ingredients

2 tsp. butter
2 tsp. flour
1/2 gal. chicken broth
8 oz. carrots, sliced into 1/4-inch pieces
8 oz. celery, chopped
8 oz. raw chicken breast, sliced into 1/2-inch pieces
12 oz. uncooked potatoes, diced into 1/2-inch pieces
8 oz. broccoli florets
4 oz. green peas
1 pt. light cream
8 oz. cauliflower florets

Preparation

In a large stock pot (2 gallon), melt the butter over low heat.
Add flour and mix to obtain a paste.
Do not burn.