Ruth posted 05-04-98
Scrumptious Broccoli Chowder
4 slices bacon
1 large onion, chopped
2 Tbsp butter
2 Tbsp cornstarch
1 Knorr chicken bouillion cube
2 cups water
1 lb. mozzarella cheese, grated
4 cups milk, divided
10 oz. pkg. frozen broccoli, cooked
freshly ground pepper to taste
garlic salt to taste
Fry up the bacon until crisp. While frying bacon, dissolve bouillion cube in 2 cups of hot water.
Drain bacon on paper towel and pour off bacon fat from pan.
Melt butter and fry onions in same pan until translucent. Add cornstarch and mix to coat.
Add chicken bouillion to pan and turn up heat.
Stir constantly until smooth and thick.
Transfer bouillion mixture to a soup pot.
Stir in grated cheese until it is melted. Gradually add three cups of the milk and continue stirring until thick.
Purée cooked broccoli with the remaining cup of milk. Add to chowder.
Allow to thicken some more while continuously stirring.
Crumble bacon and add to chowder.
Add garlic salt to taste.
Serve with freshly ground pepper and croutons.