Potato & Broccoli Chowder

Name: Potato & Broccoli Chowder
Ingredients: 2 Tablespoons Butter; 1 whole Onion, Diced; 3 spears Celery, Diced; 1 whole Head Broccoli, Cut Into Small Florets, Stems Diced; 3 cloves Garlic, Minced; 2 Tablespoons Flour; 5 cups Chicken Stock; 2 cups Diced Potatoes; 1 cup Ham Or Corned Beef, Diced (optional); 1-1/2 cup Milk (1% Or 2%); 3/4 cups Shredded Sharp Cheddar Cheese; Salt And Pepper

12 ingredients

6 steps

Ingredients

2 Tablespoons Butter
1 whole Onion, Diced
3 spears Celery, Diced
1 whole Head Broccoli, Cut Into Small Florets, Stems Diced
3 cloves Garlic, Minced
2 Tablespoons Flour
5 cups Chicken Stock
2 cups Diced Potatoes
1 cup Ham Or Corned Beef, Diced (optional)
1-1/2 cup Milk (1% Or 2%)
3/4 cups Shredded Sharp Cheddar Cheese
Salt And Pepper

Directions

1

Melt butter in a large soup pot over medium heat. When foaming subsides, add onion, celery and chopped broccoli STEMS (not florets yet) and saute 5 minutes, or until starting to soften. Add garlic and cook another minute.
2

Add flour to pot and stir to coat veggies evenly. Cook mixture for 2-3 minutes or until flour turns golden brown.
3

Add stock to the pot and deglaze the bottom of the pan by whisking rapidly, scraping up any stuck-on bits from the bottom of the pan. Season well with salt and pepper.
4

Bring soup to a boil, then add diced potatoes. Reduce heat to medium low and simmer until potatoes are tender, 15-20 minutes. Using the back of a spoon, mash some of the potatoes against the side of the pot-the mashed potato will help to thicken up the chowder. Add broccoli florets and continue to cook over medium-low for another 10 minutes, or until broccoli is cooked.
5

When broccoli is softened and soup is somewhat thickened, turn off heat. Add ham/corned beef, milk and cheese, stirring to evenly melt cheese and incorporate milk into the hot soup. Return pot to low heat and barely simmer for another 5 minutes to let flavors come together. Season to taste.
6

Serve with bread, crackers, or sammiches.