Broccoli Cheese Chowder

Fall = Soup, Stew, Chili, or Chowder.  I love that soups are one pot, belly-warming dinners that come together in like 30 minutes.  This one is nice & thick & filling.  I made my favorite Garlic Cheese Biscuits to eat with these b/c they are fast to put together & they tasted great with the chowder.  I like this chowder pureed too b/c it sneaks veggies in my kids where most of the time they don't touch them.

Broccoli Cheese Chowder

Recipe altered from Pioneer Woman by: Amber (Dessert Now, Dinner Later!)

• 1/2 onion, diced
• 1/4 cup butter
• 2 Tbsp + 2 tsp flour
• 1 1/2 cups skim milk
• 1 can evaporated milk (equals 1 1/2 cups)
• 2 heads broccoli, cut into florets
• 1 dash nutmeg
• 1 1/2 - 2 cups shredded cheddar cheese (I used mild)
• Salt & Pepper to taste

1. Melt butter in a pot over medium heat, then add onions.  Cook onions for 3-4 minutes, then add flour.  Stir to combine & cook for 1 minute.  Pour in skim & evaporated milks.  Add nutmeg, broccoli, & a small dash of salt, & plenty of black pepper.
2. Cover & reduce heat to low.  Simmer 20-30 minutes, or until the broccoli is tender.  Stir in cheese & allow to melt.  Taste & adjust seasonings if needed.
3. Puree mixture in a blender (dividing mixture in half depending on the size of the blender.)  Return to pot over stove, if needed, for re-heating.  Serve with a sprinkle of cheese.  *Makes about 6, 1 cup servings

Fall = Soup, Stew, Chili, or Chowder.  I love that soups are one pot, belly-warming dinners that come together in like 30 minutes.  This one is nice & thick & filling.  I made my favorite Garlic Cheese Biscuits to eat with these b/c they are fast to put together & they tasted great with the chowder.  I like this chowder pureed too b/c it sneaks veggies in my kids where most of the time they don't touch them.

Broccoli Cheese Chowder

Recipe altered from Pioneer Woman by: Amber (Dessert Now, Dinner Later!)

• 1/2 onion, diced
• 1/4 cup butter
• 2 Tbsp + 2 tsp flour
• 1 1/2 cups skim milk
• 1 can evaporated milk (equals 1 1/2 cups)
• 2 heads broccoli, cut into florets
• 1 dash nutmeg
• 1 1/2 - 2 cups shredded cheddar cheese (I used mild)
• Salt & Pepper to taste

1. Melt butter in a pot over medium heat, then add onions.  Cook onions for 3-4 minutes, then add flour.  Stir to combine & cook for 1 minute.  Pour in skim & evaporated milks.  Add nutmeg, broccoli, & a small dash of salt, & plenty of black pepper.
2. Cover & reduce heat to low.  Simmer 20-30 minutes, or until the broccoli is tender.  Stir in cheese & allow to melt.  Taste & adjust seasonings if needed.
3. Puree mixture in a blender (dividing mixture in half depending on the size of the blender.)  Return to pot over stove, if needed, for re-heating.  Serve with a sprinkle of cheese.  *Makes about 6, 1 cup servings