creamy broccoli and potato chowder

How To Make creamy broccoli and potato chowder

• 1

  In dutch oven; add diced pototoes, onion and evaporated milk. Add just enough water to completely cover potatoes. Bring to a boil stirring constantly until potatoes are tender. Reduce heat to medium and add broccoli. Continue cooking until broccoli is crisp tender.
• 2

  Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
• 3

  Add cream cheese and stir until completely melted into soup. Add half & half and broccoli cheese soup (undiluted). Continue stirring over medium heat until all ingredients are well incorporated and soup has thickened. Feel free to add more half & half to your disired consistency; as some of the liquid may evaporate during the cooking process.
• 4

  Remove from heat. Top with shredded cheese and scallions. Add salt and pepper to taste! Important note: By adding the soup and cream last keeps this soup from scalding on the bottom while potatoes are cooking.
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