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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010
Holiday Cookbook Soups & Salads
Broccoli, Bacon and Cheddar Chowder
Ingredients: 8 slices bacon, chopped 2 tablespoons unsalted butter 1 onion, finely chopped 2 tablespoons all-purpose flour 1 /2 teaspoon salt Dash cayenne pepper 3 cups milk 2 cups chicken or vegetable stock 12 ounces Wisconsin red skinned potatoes, cut into 1/2inch dice 2 cups cheddar cheese, shredded 1 tablespoon all-purpose flour 1 teaspoon hot pepper sauce, if desired 2 10-ounce boxes frozen chopped broccoli, thawed
Directions: Heat large pot over medium heat. Add bacon and cook until crispy,
about 5 minutes. Remove bacon with slotted spoon and transfer to paper towel lined plate and reserve. Pour off all but 2 tablespoons fat. Add butter and onion and cook for 6 minutes or until softened. Add flour and cook, stirring for another 2 minutes or until foamy. Whisk in salt, cayenne pepper, milk and chicken stock and cook until it becomes smooth and creamy, about 3 minutes. Add potatoes and cook for 10-15 minutes or until potatoes are tender. In bowl, toss cheddar with flour to coat. Stir in cheese, a handful at a time, whisking after each addition until smooth. Add
Photo courtesy of Family Features
in hot pepper sauce if using. essary. Add thawed broccoli and stir Ladle soup into heated to heat. Do not boil. Taste for bowls and garnish with reseasoning and adjust if necserved bacon.
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HC-318929
Recipe from Family Features Serves 6
All faiths or beliefs are welcome. 08-G2017
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