Ingredients
1/3 cup butter, cut in pieces
½ chopped yellow onion
1 teaspoon minced garlic
6 Tablespoons all-purpose flour
salt and pepper
2 (12 oz.) cans evaporated milk
3 cans chicken broth
20 oz. chopped broccoli florets, thawed
½ cup heavy cream
8 - 12 oz. freshly shredded sharp cheddar cheese
Preparation
Melt butter in a large pot over medium heat. Add onions and sauté until they begin to soften. Add garlic, flour and season lightly with salt and pepper, then cook, stirring constantly, 2 minutes. While whisking, slowly pour in the evaporated milk, whisk well to smooth. Cook mixture, stirring constantly until it begins to thicken then pour in your chicken broth and diced broccoli. Let boil for about 30 minutes, stirring every few minutes so it doesn’t burn on the bottom. Pour into your crock pot and let cook on low for about 1 hour. Turn off heat and stir in your heavy cream, then add in shredded cheese and stir to blend. Season well with salt and pepper and serve.
