Broccoli and Potato Chowder |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From The Simply Healthy Lowfat Cookbook, 1995, this recipe makes a comforting soup. Instead of the chicken broth & water, a similar measure of my own Chicken Broth Supreme! Ingredients:
1 1/4 lbs broccoli |
1/2 lb potato, red, unpeeled, diced |
1 onion, small, chopped |
3/4 cup chicken broth |
3/4 cup water |
2 cups low-fat milk (1%) |
1/4 cup flour |
1/2 teaspoon tarragon |
1/2 teaspoon thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper, fresnly ground |
3 ounces monterey jack cheese, shredded |
1/2 cup red bell pepper, minced |
Directions:
1. In large saucepan, combine broccoli, potato, onion & diluted broth.
2. Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
3. In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
4. Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
5. Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.
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