Broccoli & Cheddar Chowder

I am excited to share this soup recipe!  It is a culinary smash up; two classics combined to make one delicious soup!  It's Broccoli & Cheddar with Potatoes & Bacon.  Need I say more??   
6 pieces of Bacon, cut into 1" pieces
2-3 tbsp of Butter
1 Large Yellow Onion, chopped
2 cloves of Garlic, minced
4-5 Med-Large sized Red Potatoes, cut into 1" cubes
1/4 cup Flour
4 cups Chicken Broth
1 lb Frozen Chopped Broccoli
1 cup Heavy Cream
3-4 dashes of Hot Sauce
3 cups of Cheddar Cheese, shredded
2 Green Onions, chopped (Optional for garnish)
Olive Oil
Salt & Pepper

In a large soup pot or dutch oven, drizzle a little olive oil into the bottom & heat to medium.   
 Add the chopped bacon & cook until crispy.  Drain on a paper towel lined plate & reserve.
 Drain most of the bacon fat from the pot & add in the butter. 
 When the butter is melted, add in the chopped onion.  Saute until soft.  Add in the minced garlic & continue to cook 1 more minute.
 Add in the flour. 
 Cook the flour, stirring frequently for about 3-5 minutes. 
 Add in the chicken broth & stir to combine.  Turn the heat up to medium high.
 Add in the chopped potatoes, stir, then cover to cook. 
 Cook the potatoes covered for about 15-20 minutes, just until they are fork tender.
 When the potatoes are cooked, reduce the heat back to medium & add in the frozen broccoli & heavy cream.  Check your seasoning, add salt & pepper to taste.  Cook until the broccoli is heated through & tender, about 15 minutes or so.
  Turn the heat down to low, add in a few dashes of hot sauce.  Don't worry, it won't make it too spicy!  It adds a bit of warmth to the soup.  Slowly add in about 2 cups of the shredded cheese, reserving the rest for topping.  Stir until melted. 
Ladle into a large soup bowl & generously top with the reserved cheddar, bacon & green onions (if using).
This recipe serves 6-8 people.  

1 comment: