The weather outside is frightful, but this recipe is so delightful! Now is the time of year when it actually gets cold in Cajun country, and aside from firing up the trusty roux pot, making a hearty soup may be the only way to really get warm. The only fix I've found for the "wet cold" that keeps us chilled all January long is a toasty bread bowl with an even toastier chowder, unfortunately it's too cold to venture out and find one! I developed this recipe in my pajamas, with ingredients that I had on hand - proof that it's perfect for a cold weekend indoors!
This dish is a little more involved than my usual dinners, but it's perfect for warming up the house and hungry bellies. I call this a chowder because it's made with milk, but it isn't as thick as those clam varieties you may be used to. Toppings are optional, but oh so fun, and you can lighten it up with reduced fat versions of the dairy ingredients. With this much versatility it's a supper that really simmers!
Ingredients
1 TBS olive oil
1 TBS butter
1 shallot, finely chopped
1 oz portobello mushrooms, chopped
3 garlic cloves
1/4 c white wine
2 TBS flour
1 quart 1/2 and 1/2
3 c milk
1 lb broccoli - stems removed and chopped, crowns left in large pieces
1 TBS sea salt
1 tsp black pepper
1-2 c cheddar cheese
Optional: cooked, cubed potatoes, green onions, chopped bacon, hollowed-out rolls
Ingredients
- Heat olive oil and butter in a stock pot add shallots and cook for 1 minute
- Turn heat to medium high, add mushrooms and wilt, add garlic cloves and cook until fragrant (without browning)
- Deglaze with white white, cook for 1-2 minutes
- Add flour and whisk in 1/2 and 1/2 and milk
- Reduce heat to a simmer and add broccoli (add cubed potatoes at this time if you're using them)
- Season with salt and pepper and simmer for 5-10 minutes or until broccoli is tender
- Melt in cheese in 1/4 cup increments
- Serve in bread bowl and top with green onions and bacon
Stay warm Acadiana!