Broccoli Chowder - The Bounty

• 1 lb. fresh broccoli
• 2 (12 3/4 oz.) cans Swanson chicken broth, divided
• 1 1/2 c. milk
• 1/2 c. or more cubed ham
• 1/4 tsp. dry mustard
• 3 green onions, chopped
• 3 Tbsp. butter
• 1/2 c. light cream (I used Carnation milk)
• 1 tsp. salt
• pepper to taste
• 1 potato, peeled and grated
• 3/4 c. grated Swiss cheese
• 1 Tbsp. chicken seasoned stock base

1. Cook broccoli, covered, in 1 can of chicken broth until tender.
2. Remove broccoli from broth and chop coarsely.
3. Add milk, cream, ham, salt, pepper and dry mustard to broth and broccoli. Simmer and stir occasionally.
4. Saute onions and potato in butter. Add the other can of chicken broth and cook until soft.
5. Add the potato mixture and the remaining ingredients to broccoli; heat just to serving temperature.
6. Serves 6 or more, if using smaller servings to accompany sandwich, etc.

fresh broccoli, chicken broth, milk, ham, dry mustard, green onions, butter, light cream, salt, pepper, potato, swiss cheese, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581604 (may not work)