A Soup Worth Fighting Over
Ingredients
- 1 C onion, chopped
- 1 C butter plus 1-2 T to soften onions
- 1 C flour
- 2 quarts milk
- 8-10 oz. Velveeta cheese, cut into cubes or more if you like it extra cheesy
- 3 C carrots, chopped and parboiled*
- 3 C potatoes, chopped and parboiled*
- 2 C corn frozen or canned (drain first)
- 2 C broccoli, chopped, cooked** and drained
- 1 C ham, diced use leftover ham, ham steak, or have your deli cut a ½" slice for you.
- ½ tsp kosher salt
- ¼ tsp allspice
- pinch white pepper
Instructions
- Using a heavy-bottomed soup pot, melt 1-2 tablespoons of butter over medium heat. Add the onions and cook until they become translucent, about 8-10 minutes. Be careful not to brown the onions; you want them soft and sweet, not crispy. If you notice the onions are cooking too quickly, lower the heat and add a bit more butter (or oil) as necessary to keep them from browning too much.
- Once the onions are soft, add the remaining butter to the pot and let it melt. Sprinkle the flour over the onions and butter, stirring constantly. Cook the mixture for 1-2 minutes to remove the raw flour taste, ensuring that it forms a smooth, golden paste.Slowly whisk in the milk, continuing to stir as you pour to avoid any lumps. Add the cheese and keep cooking the mixture, stirring and scraping the bottom of the pot often, until it thickens to a creamy consistency. Be careful not to let the bottom of the pot burn—watch your heat and lower it if necessary. You might need to take your time when melting the cheese into the mixture, but believe me, patience is better than burning the bottom of your pot! If the soup burns, the taste will permeate throughout the entire batch, and unfortunately, you’ll need to start over. Yes, I learned this the hard way more than once.
- Once the cheese is fully incorporated and the mixture is smooth and heated through, it's time to bring everything together. Gently fold in the cooked potatoes, carrots, broccoli, ham, and corn, stirring until all the ingredients are evenly distributed throughout the chowder.Season the chowder to taste with salt, white pepper, and a pinch of allspice, which adds a subtle warmth and depth to the flavors. Let the chowder simmer for a few more minutes to allow the flavors to meld together.Ladle the chowder into bowls and enjoy the rich, comforting goodness of this hearty, cheesy broccoli ham chowder!
Notes
*Make sure that your carrots and potatoes are cut into similar sizes to ensure even cooking. Once chopped, place them in a pot of boiling water and cook for about 15 minutes, or until they are just tender. Drain the vegetables and set them aside until you’re ready to add them to the soup.
**For the easiest and fastest preparation, I like to use frozen broccoli florets in a steamable package. Simply steam the broccoli in the microwave according to the package instructions, drain any excess moisture, and then chop the florets to your desired size. This saves time and ensures perfectly tender broccoli for your chowder.
Feel free to play with other herbs and seasonings to make this chowder your own. Adding a little garlic can bring an extra layer of savory depth, while fresh thyme or a bay leaf will add a subtle herbaceous note. You can experiment with these flavors to suit your taste—just remember to remove the bay leaf before serving!
