Potato-Vegetable Chowder

By carvalhohm

Ingredients

• 2 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 tablespoon all-purpose flour
• 2 cups milk
• 1 (10-3/4-ounce) can chicken broth
• 1 (10-ounce) package frozen chopped broccoli, thawed
• 1/2 (32-ounce) package frozen Southern-style hash browns (4 cups)
• 1 (8-1/4-ounce) can sliced carrots, rinsed and drained
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion, and saute until tender. Add flour, and cook, whisking constantly, 1 minute. Whisk in 1 cup milk and the chicken broth until blended. Stir in remaining 1 cup milk, the broccoli, hash browns, and carrots; cook over medium heat 7 minutes.

Stir in 1 cup cheese, the salt, and pepper; cook 5 minutes.

Notes:
Sprinkle some extra cheese on top of each serving for an extra-cheesy punch.