I typed up this recipe for my sister and since I did that I thought I share it. Although winter is just about gone, this is a great recipe.
Cheesy Potato Chowder
Prep Time: 30 min
Start to Finish: 1 hr
Makes: 8 servings (1¼ cups each)
6 medium red potatoes (2 lb), unpeeled, cut into 1/2-inch cubes
4 cups chicken broth
½ teaspoon salt
½ teaspoon pepper
12 oz bag frozen broccoli cuts
1/3 cup all-purpose flour
1 cup skim milk
8 oz brick sharp Cheddar cheese, shredded (2 cups)
½ cup sour cream
4 medium green onions, chopped (1/4 cup)
In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.