Broccoli, Bacon & Cheddar Chowder

Perfect for a cold winter day! Creamy, cheesy and it has enough veggies in it to counter act the bacon. Marley ate 3 bowls! Which is unheard of in this house. We are lucky if she cleans her plate once, let alone 2 times after that!!


Broccoli, Bacon & Cheddar Chowder

8 slices bacon - cooked and crumbled
2T butter
1 onion - finely chopped
2T flour
2C milk
1C heavy cream
2C chicken broth
4oz cream cheese - cubed
1tsp cayenne pepper (less if you don't like spicy!)
2 medium russet potatoes - peeled and chopped
2 carrots - peeled and chopped
3C broccoli florets
2C shredded cheddar

In a large pot, melt the butter. Add the onion and sauté until softened, about 6 minutes.
Sprinkle with the flour, stir and cook for 2 minutes. Gradually whisk in the milk, heavy cream, chicken broth and cayenne pepper. Bring to a simmer, stirring constantly. Add the cream cheese. Stir until smooth and creamy. Add the potatoes and carrots. Simmer, until the potatoes are tender, about 30 minutes. In the last 10 minutes of cooking, add the broccoli. Add the cheddar, a little at a time, stirring constantly. Do not let this soup ( or any cream soups!) boil! Serve with bacon sprinkled on top.

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