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Soups & Stews
Broccoli, Bacon and Cheddar Chowder

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Recipe excerpt used with permission. Text copyright 300 Sensational Soups (c) Carla Snyder and Meredith Deeds 2008 Robert Rose Inc.

  • 8 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 3 cups milk
  • 2 cups chicken or vegetable stock
  • 12 ounces Wisconsin red skinned potatoes, cut into 1/2-inch dice
  • 2 cups cheddar cheese, shredded
  • 1 tablespoon all-purpose flour
  • 1 teaspoon hot pepper sauce, if desired
  • 2 10-ounce boxes frozen chopped broccoli, thawed
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    1. Heat large pot over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with slotted spoon and transfer to paper towel lined plate and reserve. Pour off all but 2 tablespoons fat. Add butter and onion and cook for 6 minutes or until softened. Add flour and cook, stirring for another 2 minutes or until foamy.
    2. Whisk in salt, cayenne pepper, milk and chicken stock and cook until it becomes smooth and creamy, about 3 minutes. Add potatoes and cook for 10 to 15 minutes or until potatoes are tender.
    3. In bowl, toss cheddar with flour to coat.
    4. Stir in cheese, a handful at a time, whisking after each addition until smooth. Add in hot pepper sauce if using. Add thawed broccoli and stir to heat. Do not boil. Taste for seasoning and adjust if necessary.
    5. Ladle soup into heated bowls and garnish with reserved bacon.
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