M4G's Loaded Brocolli Cheese Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
24 oz Kraft Low Fat or 2% Shredded Sharp Cheddar Cheese 1/2 cup Kraft Mozzarella Finely shredded Part Skim or 2% cheese 1/4 cup Kraft Shredded Parmesan Cheese Natural Cheese 24 oz Hormel Cure 81 - Cubed Boneless Ham, rinsed8 cups (half gal) 2% Organic Milk4 cups Chicken Stock Organic 3 cups Water2 tbsp Extra Virgin Olive Oil3/4 cup Unsalted Butter 1 cup All Purpose Flour 6 cups chopped Onions6 cups diced Potato (5 lbs)2 cups diced Celery12 cups Broccoli, cut in 1 inch pieces1 cup chopped Sweet peppers (bell or mini) 2 tbsp black pepper2 tbsp Garlic powder half tsp Himalayan Pink Salt
Dice celery, onion, potatoes, peppers.
Cut broccoli florets into 1 inch pieces.
In large saute pan, use 2 tbsp of olive oil and saute onion, celery, and peppers to slightly less than firm. Set aside.
In large pot (more than 10 qts in volume) add chicken stock, 2 cups of water. salt, pepper, and garlic. Bring to a boil. Add potatoes. Continue on rolling simmer until potatoes soft then add brocolli. Add 1 cup of water. Continue to simmer and stir occasionally to keep from sticking to bottom of pan. Simmer for 10-15 minutes then add the rest of the vegetables. Bring back up to a boil then reduce heat to low. Stir occasionally.
In large pan, set heat to medium; melt butter then add flour, stirring evenly. When flour and butter well mixed, add milk using the whisk to make smooth. When butter, flour and milk smooth bring heat up to medium high and add cheese. Continue to stir frequently to mix in cheese until smooth consistency. Keep stirring to prevent sticking to the bottom of the pan and the milk from forming a skin on top.
Once the cheese mixture is smooth, add mixture to vegetables. Stir well. Do not bring to a boil but let heat at low to medium heat, stirring frequently, for 10 - 15 minutes.
Makes 40, 1 cup servings
Serving Size: Makes 40, 1 cup servings
Cut broccoli florets into 1 inch pieces.
In large saute pan, use 2 tbsp of olive oil and saute onion, celery, and peppers to slightly less than firm. Set aside.
In large pot (more than 10 qts in volume) add chicken stock, 2 cups of water. salt, pepper, and garlic. Bring to a boil. Add potatoes. Continue on rolling simmer until potatoes soft then add brocolli. Add 1 cup of water. Continue to simmer and stir occasionally to keep from sticking to bottom of pan. Simmer for 10-15 minutes then add the rest of the vegetables. Bring back up to a boil then reduce heat to low. Stir occasionally.
In large pan, set heat to medium; melt butter then add flour, stirring evenly. When flour and butter well mixed, add milk using the whisk to make smooth. When butter, flour and milk smooth bring heat up to medium high and add cheese. Continue to stir frequently to mix in cheese until smooth consistency. Keep stirring to prevent sticking to the bottom of the pan and the milk from forming a skin on top.
Once the cheese mixture is smooth, add mixture to vegetables. Stir well. Do not bring to a boil but let heat at low to medium heat, stirring frequently, for 10 - 15 minutes.
Makes 40, 1 cup servings
Serving Size: Makes 40, 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 9.9 g
- Cholesterol: 23.7 mg
- Sodium: 347.7 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.0 g
- Protein: 11.7 g
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