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Golden Cheese/Broccoli Chowder

This chowder is a wonderful warmer-upper on a rainy afternoon. For a quick and delicious variation, spoon chowder into a split baked potato! I like all types of cooking, especially baking pies. I'm a volunteer at our local hospital. When at home, I enjoy reading, biking and hiking.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

Ingredients

  • 2 cups water
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 pound fresh broccoli, chopped
  • CHEESE SAUCE:
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt or to taste
  • 1/4 teaspoon white pepper
  • 4 cups milk
  • Hot pepper sauce, optional
  • 1 pound cubed Velveeta or 4 cups shredded cheddar cheese
  • 2 cups cubed fully cooked ham

Directions

  • In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender.
  • Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended.

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