Broccoli-Cheese Chowder 2 T butter 1 ½ cups chopped onion 1 T. minced garlic 4 ½ cups chicken stock 2 cups peeled, chopped potatoes 1 (16 oz) package frozen broccoli 1 ½ cups heavy cream 1 ½ cups shredded Cheddar cheese 1 ½ tsp salt 1 tsp ground white pepper Garnish: additional shredded Cheddar cheese In a large stockpot, over medium-high heat, combine butter, onion, and garlic; cook for 3 minutes, or until onion is soft. Add stock and potatoes, simmer for 10 minutes, or until potatoes are soft. Add broccoli and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender. In a blender or food processor, puree soup in batches until mostly smooth. Return to the pot over medium-heat. Stir in heavy cream, cheese, salt, and pepper. Cook over low heat until soup is barely bubbling. Garnish with additional shredded Cheddar cheese, if desired. Yield: 4 servings. |
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