Ann'S Veggie Chowder

8 ingredients
2 steps

Ingredients

  • 1 (12 ounce) bag broccoli florets
  • 5 baking potatoes, peeled and diced
  • 1 quart chicken broth
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese

Directions

  1. 1
    Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until just tender, 2 to 4 minutes.
  2. 2
    Combine potatoes, chicken broth, onion, and garlic in a pot over medium heat. Simmer until softened, 20 to 30 minutes. Mash about half the potatoes in the broth. Combine cream cheese and milk in a bowl; stir into the broth until incorporated. Reduce heat to low. Add Parmesan cheese gradually, stirring until melted after each addition. Add cooked broccoli.

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