Broccoli Chowder With Cheddar Toasts

Submitted by CookingONTheSide

"You could add rotisserie chicken to this soup if you like. Recipe is from Food Network Magazine."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 slices bacon, strips thinly sliced
• 2 tablespoons unsalted butter
• 1⁄2 yellow onion, chopped (about 1 cup)
• 2 garlic cloves, smashed
• 1⁄2 teaspoon celery seed
• 2 tablespoons all-purpose flour
• 2 cups low sodium chicken broth
• 2 cups milk
• 4 small red potatoes, quartered (about 6 ounces)
• 1⁄2 head broccoli, broken into florets, stem peeled and sliced
• kosher salt
• fresh ground black pepper
• 1 tablespoon Dijon mustard
• 1 baguette, sliced into 8 1/4-inch thick pieces
• 4 ounces cheddar cheese, cut into 8 thin slices

directions

1. Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes.
2. Add the onion, garlic and celery seed and cook until soft, about 4 minutes.
3. Scatter the flour over the mixture and stir to coat.
4. Gradually add the broth and the milk, whisking until smooth.
5. Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes.
6. Add the broccoli florets and season with 1/2 t salt.
7. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
8. Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high.
9. Spread the mustard on each piece of baguette and top with a cheddar slice.
10. Place on a baking sheet and broil until the cheese melts; serve with the soup.