Potato & Broccoli Chowder

Melt butter in a large soup pot over medium heat. When foaming subsides, add onion, celery and chopped broccoli STEMS (not florets yet) and saute 5 minutes, or until starting to soften. Add garlic and cook another minute.

Add flour to pot and stir to coat veggies evenly. Cook mixture for 2–3 minutes or until flour turns golden brown.

Add stock to the pot and deglaze the bottom of the pan by whisking rapidly, scraping up any stuck-on bits from the bottom of the pan. Season well with salt and pepper.

Bring soup to a boil, then add diced potatoes. Reduce heat to medium low and simmer until potatoes are tender, 15–20 minutes. Using the back of a spoon, mash some of the potatoes against the side of the pot—the mashed potato will help to thicken up the chowder. Add broccoli florets and continue to cook over medium-low for another 10 minutes, or until broccoli is cooked.

When broccoli is softened and soup is somewhat thickened, turn off heat. Add ham/corned beef, milk and cheese, stirring to evenly melt cheese and incorporate milk into the hot soup. Return pot to low heat and barely simmer for another 5 minutes to let flavors come together. Season to taste.

Serve with bread, crackers, or sammiches.