★★★★★ 1 vote5
1 smallyellow onion- diced
1 can(s)evaporated milk
1 cbroccoli florets
4 slicecooked bacon- crumbled
1 cfat free half and half
4 ozreduced fat cream cheese- cubed
1 can(s)campbell's broccoli cheese soup
1/2 cshredded cheddar cheese
4 mediumscallions- diced
How to Make Creamy Broccoli and Potato Chowder
- 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.
- Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
- 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.
- 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.