Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
During the Summer, I enjoy making this homemade Cheese and Broccoli Chowder soup recipe after we harvest our fresh broccoli from our garden, however, you can use frozen broccoli too.
If you don't have a can of evaporated milk on hand, you can substitute with fresh milk and you can substitute frozen carrots for the fresh ones that are called for in the recipe.
Hearty Cheese and Broccoli Chowder
2 cups tap water
1 cup carrots, sliced
1 lb. fresh broccoli, washed and chopped
(or) 1 box frozen broccoli, chopped
1 cup celery, chopped
1/2 cup onion, finely chopped
In a large saucepan, combine the water, celery, carrots and chopped onion. Bring mixture to a boil; reduce heat and simmer uncovered for about 7 minutes or until tender but still crisp. Do not drain vegetables.
Cheese Sauce Ingredients:
1/2 cup butter, softened
1 teaspoon salt
4 cups milk
1/3 lb. Velveeta cheese, cut into cubes
1/2 cup all-purpose flour
1/2 teaspoon black pepper
1 can (12 ounce) evaporated milk
To Make The Sauce: Melt butter in a large saucepan; blend in all-purpose flour, salt and pepper. Cook over low heat for 1 minute, stirring often. Stir in the milk and evaporated milk; cook until the sauce mixture thickens over low heat. Stir in the cheese cubes and continue cooking until the cheese has melted, stirring often to prevent scorching and sticking. Combine the cheese mixture with the un-drained vegetables; stirring to blend the ingredients.
This recipe will make 8-10 servings.
Note: This soup does not freeze well but it will keep for up to 3 days in your refrigerator.
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