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.