Clay Street Deli and Annie's Pantry

Soups · Page 19

Swiss Broccoli Chowder (author's favorite)

Yield: 6 servings

Ingredients

  • 1 lb ham hocks or meaty ham bone
  • 2 Tbs all-purpose flour
  • 1 cup half and half
  • dash of pepper
  • 1 (10 oz.) pkg frozen chopped broccoli
  • 1 cup milk
  • 1 cup (4 oz.) shredded processed Swiss cheese

Instructions

Cook ham hocks in water for 1 1/2 hours or until meat falls off bone. Drain reserving 1 1/2 cups broth. Let ham cool; dice and set aside. Combine broccoli and reserved ham broth in a 3 quart Dutch Oven. Heat to boiling. Cover and reduce heat. Simmer 5 minutes or until broccoli is tender. Combine 1/4 cup water and flour and stir well. Gradually stir flour mixture, milk, half and half and cheese into broccoli. Cook over medium heat stirring constantly until thickened. Add diced ham and pepper and heat thoroughly (do not boil). Yield: 6 servings.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 19.