Cheery Chowder

Name: Cheery Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons oil; 1 onion, diced; 1 russet potato, diced; 2 carrots, peeled and diced; 5 mushrooms, diced; 4 garlic cloves, diced; 2 tablespoons flour; 1/2 liter half-and-half cream; 3 cups chicken broth; 200 g old cheddar cheese, shredded; 4 cups cooked broccoli, chopped; 2 cups frozen corn; 1 lb cooked ham, diced; 3 tablespoons Worcestershire sauce; salt & pepper, to taste

Submitted by Jenny M

"Best comforting, fool-proof chowder! It freezes well, packs up great for lunches, can be doctored to add veg, take away fat or spice it up. It originated about 25 years ago in Cosmo & this is my version that I've made time & time again. Enjoy:) *Note- If it's not cheesy enough, I add a little shaved MacLaren's sharp cheddar. You can also add tobasco to heat it up."

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photo by Jenny M

Ready In:: 30mins
Ingredients:: 15
Serves:: 6-8

ingredients

2 tablespoons oil
1 onion, diced
1 russet potato, diced
2 carrots, peeled and diced
5 mushrooms, diced
4 garlic cloves, diced
2 tablespoons flour
¹⁄₂ liter half-and-half cream
3 cups chicken broth
200 g old cheddar cheese, shredded
4 cups cooked broccoli, chopped
2 cups frozen corn
1 lb cooked ham, diced
3 tablespoons Worcestershire sauce
salt & pepper, to taste

directions

Heat oil in large, heavy bottomed pot over med-high heat.
Cook potato, carrot, onion and mushrooms until tender.
Add garlic & cook another 2 minutes.
Sprinkle flour over & stir to coat.
Slowly add the half & half and chicken broth.
Add all remaining ingredients & turn down heat. Let simmer for 10 minutes.

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Tweaks

To do in the slow cooker, I swap out russet for new potatoes and only dice the broccoli stems. They both hope their shape better in a slow cooker. I add all veggies except the corn to the slow cooker & cover with the broth. Cook on low for 6-8hrs depending on your crock pot. When cooked through, I heat the oil/butter on the stovetop, add flour, cook down, add milk (no need for cream if making this roux). When thickened, remove from heat & stir in the cheese. Add cheese sauce to the soup. At this point you could add corn to heat through. Season with Worchestershire.

Jenny M