Queso-Broccoli Potato Chowder

Ingredients

• 12 oz broccoli florets fresh
• 0.3 cup butter 
• 4 oz freshly asadero cheese shredded
• 28 oz chicken broth fat-free low-sodium canned
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 1 cup half-and-half 
• 40 servings sautéed ham chopped
• 20 oz hash brown potatoes refrigerated southwestern-style
• 1.5 cups milk 
• 1 cup onion finely chopped
• 3  poblano peppers seeded finely chopped
• 1 cup bell pepper red finely chopped
• 4 oz freshly sharp cheddar cheese shredded

Equipment

• bowl
• whisk
• plastic wrap
• microwave
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and saut 4 to 5 minutes or until tender.
2. Add potatoes and cumin, and saut 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.
3. 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.
4. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.
5. 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.
6. Drain and pat dry. Stir hot broccoli into chowder. Top each serving with sauteed chopped ham.
7. *Monterey Jack cheese may be substituted.
8. Note: We tested with Simply Potatoes Southwest Style Hash Browns.