This is more of a soup consistency than the typical chowder most people make with broccoli and cheese. If you want a thicker consistency you are going to have to play around with this recipe.
1/3 C Butter
1 Large Onion (I prefer Red), minced small
2 Cloves of Garlic, minced
1 Can Evaporated Milk
2 C Broccoli, florets, chopped small
2 Red Potatoes, peeled and diced
2C Chicken Broth (Can substitute Vegetable Broth)
2C Vegetable Broth (Can substitute Chicken Broth)
1/4 tsp. Dried Thyme
1/2 tsp. Cumin
1/2 tsp. Old Bay Seasoning
Dash Turmeric (optional)
Pinch Dill (optional)
1 C Swiss Cheese, shredded
1 C Cheddar Cheese, shredded
1/4 C Parmesan Cheese, shredded
1/2 C Heavy Cream
-In medium skillet over medium heat, melt butter. Add in onion, once they are slightly softened, add in garlic. Cook about 5 minutes. Sprinkle over flour, stir to coat onion in flour. Slowly stir in evaporated milk, stirring to incorporate flour. Stir in milk. Bring to low boil and continue cooking until mixture starts to thicken.
-Add thickened mixture to crockpot, add in all other ingredients but cheese and cream. Cook on low about 6 hours or until potatoes are done.
-Before serving, stir in cheese, once cheese is melted stir in cream. Enjoy! Great topped with shredded cheese.