Broccoli Chowder

Name: Broccoli Chowder
Ingredients: 1 1/4 lb. broccoli, broken into florets and stalks, cut into 1/4-inch slices; 1/2 lb. unpeeled red-skinned potatoes; 1 small onion, diced; 3/4 c. canned chicken broth, diluted with 3/4 c. water; 2 c. low-fat (1 percent) milk; 1/4 c. flour; 1/2 tsp. tarragon; 1/2 tsp. thyme; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 3 oz. Monterey Jack cheese; 1/2 c. minced red bell pepper

12 ingredients

1 steps

Ingredients

1 1/4 lb. broccoli, broken into florets and stalks, cut into 1/4-inch slices
1/2 lb. unpeeled red-skinned potatoes
1 small onion, diced
3/4 c. canned chicken broth, diluted with 3/4 c. water
2 c. low-fat (1 percent) milk
1/4 c. flour
1/2 tsp. tarragon
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 oz. Monterey Jack cheese
1/2 c. minced red bell pepper

Directions

1

In a large saucepan, combine the broccoli, potato, onion and diluted broth. Cover and bring to a boil over high heat. Reduce the heat to medium-low and cook until tender (about 6 minutes). In a small bowl, whisk the milk into the flour. Add this mixture to the soup, along with the tarragon, thyme, salt and pepper. Stir constantly until the mixture comes to a boil and is thick (about 7 minutes). Ladle into bowls, and sprinkle with cheese and red pepper.