Maggie’s Newest Favorite Potato and Broccoli Chowder

 Oh, this is so good!  You'll love it!

Maggie’s Newest Favorite Potato and Broccoli Chowder

Inspired from https://www.100daysofrealfood.com/recipe-potato-and-cauliflower-chowder/

Serves: 4 hungry people

·        3 pieces pepper bacon chopped

Cook the bacon in a large pot on medium heat (fairly low for typical bacon cooking, but it works out nicely for the timing) & start chopping the next group of vegetables; when the bacon almost perfect, add the vegetables & stir to start sautéing:

·        1/3 onion diced – I like sweet onions

·        1/4 C carrot, shredded

·        2 or 3 mushrooms, diced

·        1 stick of celery, diced

·        1-2 cloves garlic minced

 Once you’ve got that part going, stir in the next items, one by one as they are chopped and ready to add:

·        1/2 head cauliflower cut into 1/2″ cubes

·        2 Russet potatoes (or 1 baking potato), cut into 1/2″ cubes

·        3 T chicken bouillon

·        3 T flour

·        S&P, to taste – you could also add a sprinkle of Italian spices here, too.

·        Clean out your fridge – what veggies do you have that need to be used up?!

Stir to mix the dry things into the vegetables, then add:

·        3 C water 

Stir, cover, and bring to a boil.  The veggies are not mushy at this point, but are cooked enough to move forward.

(You can skip this step if you prefer a chunky soup, but don’t leave out the cream!)  Once it starts to boil, turn off the heat & spoon out most of the veggies into a blender (leave some full size veggies for texture) then add:

·        1/4 C heavy cream

Blend about 3 seconds, until it breaks up most of the veggies, then add it back into the pot.

And stir.  It’s ready to serve!

To serve, fill your cup or bowl half way, then add:

·        Frozen corn

·        Grated cheese

Then fill the cup or bowl the rest of the way.  Add cheese on top, if desired.

It’s real good with a biscuit or two, drizzled with butter & honey.