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| Ann's Veggie Chowder |
"This can be as fancy or undeniable as you need to make it, thick or skinny as you want, too. Served with fruit and bread or crackers and cheese, it makes a notable soup to serve enterprise or simply your own family."
Ingredients :
- 1 (12 ounce) bag broccoli florets
- 5 baking potatoes, peeled and diced
- 1 quart chook broth
- 1 onion, diced
- 1 clove garlic, minced
- 1 (eight ounce) bundle cream cheese, at room temperature
- 1/four cup milk
- 1/4 cup grated Parmesan cheese
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 42M |
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- Place a steamer insert into a saucepan and fill with water to simply under the lowest of the steamer. Bring water to a boil. Add broccoli, cowl, and steam until simply gentle, 2 to 4 mins.
- Combine potatoes, chook broth, onion, and garlic in a pot over medium warmth. Simmer till softened, 20 to half-hour. Mash approximately half of the potatoes in the broth. Combine cream cheese and milk in a bowl; stir into the broth till incorporated. Reduce warmth to low. Add Parmesan cheese regularly, stirring till melted after each addition. Add cooked broccoli.
Notes :
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