Fleur de Lis

Fleur de Lis

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Monday, April 20, 2015

Southwestern Broccoli, Potato & Ham Chowder

Another great recipe that evolved from refrigerator and pantry items.  Instead of dicing up all the potatoes, I grated two of them and diced one.  That gave the chowder a really different texture.  And seriously, how can you go wrong with cream and cheese added at the end?  The subtle Southwestern spices were just enough to taste, but were not overwhelming.

2 T. butter
2 T. olive oil
1 medium yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 medium jalapeno, diced (remove membranes and seeds if you want a milder flavor)
2 garlic cloves, minced
2 medium potatoes, peeled and grated
1 medium potato, chopped
6 cups vegetable or chicken broth
2 cups cooked, chopped ham
3 cups broccoli florets (you can use frozen, just thaw first)
1/2 t. ground cumin
1/2 t. chili powder
1/2 t. ground coriander
1/3 cup all purpose flour
1 1/2 cups milk
1 cup half and half
2 cups Mexican blend cheese
chopped cilantro for garnishing if desired

In a large Dutch oven, over medium low heat, add butter and olive oil.  Add next six ingredients and, stirring frequently, allow vegetables to soften about 8 - 10 minutes.

Gradually add broth and allow to come to a gentle simmer.  Add ham and broccoli and seasonings. Reduce heat to low and let simmer 25 - 30 minutes.

In a small bowl, whisk together flour, milk and cream.  Slowly stir into the chowder mixture and cook over medium heat.  Stir constantly for 5 minutes and allow mixture to thicken.  Add cheese 1/4 cup at a time, stirring constantly, until melted and blended.

Ladle into bowls and garnish with chopped cilantro if desired.

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