Broccoli Potato Ham Mushroom Chowder

We stayed at my moms house last night and tonight I was teasing her about what she was making for dinner. My brother has a nasty cold so I thought soup might be a good option. I have like 3 or 4 soup recipes starred in my reader. So I mentioned them to my mom. We decided to give this one a try.

I am so glad we did, we added some extra things, but overall this had excellent flavor and tasted great!

I am typing the recipe out the way we made it, but the link will take you to the original recipe.

***Sorry for the yellowy pictures, I didn't bring my camera and was using my moms, something to get use to.

Broccoli Potato Ham and Mushroom Chowder (From: Southern Living)
  • 1/4 cup all-purpose flour
  • 2 (14.5-oz) cans low-sodium fat-free chicken broth, divided
  • 3 cups cubed, peeled potato (1.25 lbs)
  • 2 cups broccoli florets, chopped
  • 1 small onion, chopped
  • 1 slice ham cubed
  • 10 mushrooms, copped in small pieces
  • 1 1/4 cup reduced-fat 2% milk
  • 1 (8-oz) bag of cheddar cheese
Whisk flour and 1/3 cup chicken broth until smooth.

Saute onion and 1-2 T. of butter in bottom of pan.

Combine remaining chicken broth and potatoes, and broccoli in a Dutch oven or heavy bottomed pot. Bring to a boil; cover, reduce heat, and simmer for 8 minutes. Add ham and mushrooms, simmer until potatoes are tender. Gradually stir in flour mixture. Cooking, stirring often, 5 minutes.

Stir in milk and 8 oz. shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.

Serve with additional shredded cheese.


Alexandria Henderson. said...

I stumbled across your blog by accident and am really excited to start cooking!! This is unusual for me. Thanks for going to so much effort to help those of us who are cooking challenged!!

Deborah said...

I have never heard of these together in a chowder - it sounds amazing!!!