Broccoli-Cheese Chowder
Recipe from Taste of the South



by 5  people


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Ingredients
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    2   tablespoons 
    butter
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    1 1/2  cups 
    chopped onion
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    1   tablespoon 
    minced garlic
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    4 1/2  cups 
    chicken stock
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    2   cups 
    peeled, chopped potatoes
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    1  16  ounce package 
    frozen broccoli
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    1 1/2  cups 
    heavy cream
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    1 1/2  cups 
    shredded Cheddar cheese
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    1 1/2  teaspoons 
    salt
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    1   teaspoon 
    ground white pepper
Garnish
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    additional shredded Cheddar cheese

Directions
1.
In a large stockpot, over medium-high heat, combine butter, onion, and garlic; cook for 3 minutes, or until onion is soft.
2.
Add stock and potatoes; simmer for 10 minutes, or until potatoes are soft.
3.
Add broccoli and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender.
4.
In a blender or food processor, puree soup in batches until mostly smooth. Return to the pot over medium-heat.
5.
Stir in heavy cream, cheese, salt, and pepper. Cook over low heat until soup is barely bubbling.
6.
Garnish with additional shredded Cheddar cheese, if desired.
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