Title: Swiss-Broccoli Chowder - Sl 4/80
Categories: Publication Soup
Yield: 6 Servings

1	lb	Ham hocks or meaty ham bone
10	oz	Package frozen chopped broccoli
1/4	c	;water
2	tb	All-purpose flour
1	c	Milk
1	c	Half-and-half
1	c	(4 ounces) Swiss cheese; shredded
1	ds	Pepper

Cook ham hocks in water for 1-1/2 hours or until meat falls off bone. Drain, reserving 1-1/2 cups broth. Let ham cool; dice and set aside. Combine broccoli and reserved ham broth in a 3-quart Dutch oven; heat to boiling. Cover and reduce heat; simmer 5 minutes or until the broccoli is tender. Combine 1/4 cup water and flour, stirring well. Gradually stir flour mixture, milk, half-and-half, and cheese into broccoli. Cook over medium heat, stirring constantly, until thickened. Add diced ham and pepper; heat thoroughly (do not boil). Yield: about 6 servings.

From Jo Anne Beam of South Carolina, in April, 1980 "Southern Living". Typos by Jeff Pruett. From: Jeff Pruett Date: 26 Apr 96 By Mrarchway on

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