Potato Broccoli Cheddar Chowder
Creamed potatoes with broccoli in a cheddar cheese chowder base. A delicious chowder that will draw a crowded table.
Recipe: Prep: 45 minutes Serves 2 meals
3 lbs. organic potatoes - yellow or red
32 oz. organic broccoli florets - frozen
6 cups organic cheddar cheese - shredded
1 large organic onion - diced
1 large organic red bell pepper - diced
1 1/2 cups organic sour cream
5 cloves organic garlic - minced
1 1/2 cups organic chicken stock (collagen)
1/3 cup organic dried chives
1 tbsp. ground coriander
2 tsp. lemon pepper
3/4 tsp, white pepper
4 tsp. Himalayan salt
Wash and cut potatoes (do not peel) into bite size pieces and place in
dutch oven/stock pot. Cover with water and cook until fork tender.
Do not drain - you will use this water with the potatoes.
Using a hand blender, blend until all chunks are gone.
Add in the onions, bell pepper, garlic, seasonings, and stock. Stir through.
This should still be hot, but if the stock was really cold, then continue to
heat some more, until there is a little steam visible.
But do not let it get so hot as to near boiling. Turn off heat.
Tip: If a soup or sauce are too hot, then the cheese will not melt properly
and will become gummy and stringy. So, when I see a little steam come
off the spoon, after I have stirred through a turn, then I know it's ready.
Either turn down the heat in a recipe like Alfredo or for this chowder, or turn off the heat to continue.
Add in the cheese - a handful at a time. Stir through, making sure it is melting properly, until all the cheese has been incorporated.
Add in the broccoli. The established heat will be enough to cook it,
without turning the burner back on. Once it is evident this is done, then
add in the sour cream. Stir through well. Serve and Enjoy!
Note: After adding in the broccoli and the sour cream, the temperature
will lower some, so it will not be too hot and will be ideal to eat.