Swiss-broccoli chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ham hocks; or meaty ham bone |
| 10 | ounces | Broccoli, chopped |
| ¼ | cup | Water |
| 2 | tablespoons | Flour, all-purpose |
| 1 | cup | Milk |
| 1 | cup | Half-and-half |
| 1 | cup | Cheese, Swiss; shredded |
| dash | Pepper | |
Directions
Cook ham hocks in water for 1-½ hours or until meat falls off bone.
Drain, reserving 1-½ 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 the broccoli is tender.
Combine ¼ cup water and flour, stirring 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; heat thoroughly (do not boil).
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95