Description
A recipe for Broccoli Chowder

Ingredients

• 1 box (4.9 ounces) Betty Crocker au gratin potatoes
  
• 2 cups milk
  
• 1/2 cup canned or frozen (thawed) whole kernel corn
  
• 1/4 cup chopped celery
  
• 2 cans (14 1/2 ounces each) chicken broth
  
• 1 package (9 ounces) frozen cut broccoli
  
• 1 1/2 cups shredded Swiss cheese (6 ounces)

Preparation
Prep Time: 5 minutes | Start to Finish: 30 minutes

1. In Dutch oven, heat potatoes, sauce mix and remaining ingredients except cheese to boiling over high heat, stirring occasionally and breaking up broccoli with fork.

2. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.

3. Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

Tip: Top off bowls of steaming chowder with popped popcorn or fish-shaped crackers.

Nutrition
no information available

Serves
8 servings

Variations
no information available