Broccoli Chowder Recipes

Ingredients

• 1 lb. broccoli
• 1 1/2 cups chicken broth
• 3 cups milk
• 1 cup cubed cooked ham
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/2 cup half and half or milk
• 2 Tbsp. butter or margarine
• 1 cup shredded Swiss or cheddar cheese

Directions

Trim the leaves and coarse stems from the broccoli, and cut the stems and florets into bite-size pieces. Meanwhile, bring the chicken broth to a boil in a 3-quart saucepan. Add the broccoli and cook, uncovered, for 5 minutes, or until the broccoli is crisp tender. Using a slotted spoon, remove the broccoli from the saucepan, chop coarsely, and set aside.

Add the milk, ham, salt, and pepper to the broth, bring to a boil, then stir in the half and half, butter and the broccoli. Heat until the soup returns to a simmer. Top each serving with 1/4 cup of the cheese.

Source: United Church Cookbook

By Raymonde from North Bay, Ontario

Ingredients

• 1 med. onion, finely chopped
• 1 lb. broccoli, chopped
• 3/4 cup celery, chopped
• 3 potatoes, peeled, sliced
• 2 carrots, sliced
• 1 tsp. dillweed
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 qt. milk
• 1 cup grated Cheddar cheese
• 1/2 lb. crisp-cooked bacon, crumbled

Directions

Saute' onion in bacon drippings in skillet until lightly browned. Add remaining vegetables, seasonings and 1 cup water. Simmer, covered, for 30 minutes. Stir in milk and continue cooking. Add cheese just before soup reaches boiling point, stirring until cheese melts. Garnish with crumbled bacon. Serve with hard crusted bread.

By Robin from Washington, IA