Swiss Broccoli Chowder

1 lb ham hocks or meaty ham bone
10 oz package frozen chopped broccoli
1/4 cup water
2 tablespoons all-purpose flour
1 cup milk
1 cup Half-and-Half
1 cup (4 ounces) Swiss cheese; shredded
1 dash pepper

Cook ham hocks in water for 1-1/2 hours or until meat falls off bone. Drain, reserving 1-1/2 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 1/4 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).

Yield: about 6 servings.


Lodge Color Enameled Cast Iron Dutch Oven, Caribbean Blue, 3-Quart

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