Broccoli and Cheddar Cheese Chowder

Ingredients:

• 350 gr. concentrated milk
• 1 head of broccoli
• 1 small onion, finely chopped
• 1 medium red potato, peeled and diced
• 1/4 cup flour
• 3 cups lightly salted chicken or vegetable broth
• 1/4 tsp freshly grated nutmeg
• 1 cup grated very hot cheddar
• 1 tsp Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 2 green onions, thinly sliced ​​into rings

Preparation:

1. Separate the broccoli buds from the stem, setting aside the small buds for garnish; peel and finely chop the stem, and coarsely chop the remaining buds.
2. Sauté the onion, potato, and broccoli stems over medium heat, stirring occasionally, until softened, 7-10 minutes. Add the flour and lightly fry for about 2 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and the vegetables are tender, 12-15 minutes.
3. Place the small buds in a saucepan and add 1/2 cup of water. Bring to a boil. Cover and simmer until tender, about 5 minutes. Combine all ingredients and remove from heat. Stir in the nutmeg, Worcestershire sauce, evaporated milk, and cheddar cheese. Season with salt and pepper and top with green onions.