1/2 (20-oz.) package refrigerated Southwestern-style hash brown potatoes
1/4 teaspoon ground cumin
2 (14-oz.) cans low-sodium fat-free chicken broth
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese*
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1 (12-oz.) package fresh broccoli florets
Sautéed chopped ham
How to Make It
Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.
Place broccoli in a 1-qt. microwave-safe glass bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. Drain and pat dry. Stir hot broccoli into chowder. Top each serving with sauteed chopped ham.
*Monterey Jack cheese may be substituted.
Note: We tested with Simply Potatoes Southwest Style Hash Browns.
Agree with the other review...add the whole back of hashbrowns, it makes it a lot thicker and in my opinion a lot better (I've made it both ways). It's really good and my fiance likes it too which is shocking because he hates cheese (I just didn't mention there was cheese in it when he asked what was in it :) ). All in all, great chowder, but of course almost every Southern Living recipe is delish!