Use the vegetables you have on hand to vary this recipe.
Broccoli is high in Vitamins C, K and A and dietary fiber. Get your veggies without sacrificing taste in a thick chowder brimming with cheese and spices. Top the served chowder with seasoned croutons or an extra helping of shredded cheese. Vary the recipe by substituting the vegetables you have on hand. Create a spinach chowder by replacing the broccoli with a package of frozen spinach.
Instructions
1. Heat the olive oil in Dutch oven on medium heat. Add the celery and onion and cook for about five minutes, until they begin to soften. Add potato, garlic, flour and spices and cook for four minutes.
2. Add the broth, milk, broccoli and corn and bring the mixture to a boil. Reduce heat to medium and cover the Dutch oven. Simmer 15 to 20 minutes, stirring occasionally and mashing the broccoli with a fork.
3. Stir in the cheese. Cook for two to five minutes, until the cheese is completely melted. Serve the chowder warm.
Tags: broccoli with, Dutch oven, five minutes, five minutes until, have hand