Broccoli Chowder

• 1 1/4 lb. broccoli, broken into florets and stalks, cut into 1/4-inch slices
• 1/2 lb. unpeeled red-skinned potatoes
• 1 small onion, diced
• 3/4 c. canned chicken broth, diluted with 3/4 c. water
• 2 c. low-fat (1 percent) milk
• 1/4 c. flour
• 1/2 tsp. tarragon
• 1/2 tsp. thyme
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 3 oz. Monterey Jack cheese
• 1/2 c. minced red bell pepper

1. In a large saucepan, combine the broccoli, potato, onion and diluted broth. Cover and bring to a boil over high heat. Reduce the heat to medium-low and cook until tender (about 6 minutes). In a small bowl, whisk the milk into the flour. Add this mixture to the soup, along with the tarragon, thyme, salt and pepper. Stir constantly until the mixture comes to a boil and is thick (about 7 minutes). Ladle into bowls, and sprinkle with cheese and red pepper.

broccoli, unpeeled redskinned potatoes, onion, chicken broth, lowfat, flour, tarragon, thyme, salt, freshly ground pepper, cheese, red bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141535 (may not work)