Swiss-broccoli chowder

6 servings

Ingredients

Quantity Ingredient
1 pounds Ham hocks; or meaty ham bone
10 ounces Broccoli, chopped
¼ cup Water
2 tablespoons Flour, all-purpose
1 cup Milk
1 cup Half-and-half
1 cup Cheese, Swiss; shredded
dash Pepper

Directions

Cook ham hocks in water for 1-½ hours or until meat falls off bone.

Drain, reserving 1-½ cups broth. Let ham cool; dice and set aside.

Combine broccoli and reserved ham broth in a 3-quart Dutch oven; heat to boiling. Cover and reduce heat; simmer 5 minutes or until the broccoli is tender.

Combine ¼ cup water and flour, stirring well. Gradually stir flour mixture, milk, half-and-half, and cheese into broccoli. Cook over medium heat, stirring constantly, until thickened. Add diced ham and pepper; heat thoroughly (do not boil).

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95

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