Ingredients
The following ingredients have 14 Servings
- 12 cups chicken broth
- 48 ounces evaporated milk ((4 - 12 ounce cans))
- 8 cups broccoli florets (finely chopped)
- 3 pounds raw shrimp ((small or medium), peeled, & deveined)
- 4 cups shredded cheddar cheese ((2 – 8 oz. bags), or any kind of shredded cheese)
- 1/2 teaspoon garlic powder
- Salt & Pepper to taste
- Optional (for thicker soup): 1/2 cup cornstarch & 1/2 cup cold water
- Toppings options: bacon, sour cream, chopped green onion, shredded cheese
Instruction
- Pour chicken broth and evaporated milk into a very large saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce heat to low to simmer. Add broccoli and cook about 5-7 minutes or until broccoli just starts to soften. Stir in cheese and shrimp and cook another 3-5 minutes or until shrimp is pink and cooked through and cheese has melted. Stir in garlic powder and salt and pepper to taste.
- Using an immersion blender, process the soup until desired consistency. If you don’t have an immersion blender, pour soup in batches into a food processor or blender and process (make sure to leave the top slightly off for the steam to get out) then pour back into pan over heat.
- Meanwhile, in a small bowl whisk together cornstarch and water until smooth. Slowly mix into soup until desired thickness. Top as desired.
