2 cups water-2 chicken bouillon cubes dissolved in water.
10 oz. pkg. frozen broccoli
10 oz. pkg. frozen cauliflower
1 8 oz. cream cheese (cubed)
16 oz. Velveeta (cubed)
1- can of whole kernel corn-with liquid.
Cook broccoli and cauliflower in the water until tender. Stir in the cream cheese and Velveeta and stir constantly until melted. Be careful because it will scorch easily if you don't keep stirring.
Add corn, liquid included.
1 1/2 c. powdered milk
3/4 c. flour
Stir together. Cut in 1 stick of butter until crumbly. Add 2 cups cold water and stir until the flour mixture is dissolved. The butter will not dissolve.
Stir this in the soup and stir until thick and butter is melted.
You can substitute potatoes for the broccoli and cauliflower and add more corn if desired. You can also make it vegetarian by not using the bouillon and gluten free by using corn starch instead of flour.
I have won a Soup contest with this recipe.