Broccoli, Bacon, and Cheddar Chowder

Serves: 6

Found this recipe on a favorite blog of mine and can't wait to try it out.  I'll update on how it turns out!

Ingredients:

8 slices bacon, chopped
2 tbsp unsalted butter
1 onion, finely chopped (opt: use 1 teaspoon onion powder instead)
2 tbsp all-purpose flour
3 cups milk (opt: use 2 cups of milk + 1 cup heavy cream instead)
2 cups chicken broth
1/2 tsp salt
pinch cayenne pepper
12 oz red-skinned potatoes (about 3 medium cut into 1/2 inch dice) 
2 cups shredded cheddar cheese, tossed with 1 tbsp all-purpose flour
1/2 cup shredded or shave parmesan cheese (opt)
2 packages (each 10oz/300g) frozen chopped broccoli, thawed and drained
optional: if you prefer, you can substitute 4 to 5 cups chopped cooked fresh broccoli instead of frozen 

Directions:

1. In a large pot, saute bacon over medium heat until browned and crispy, about 5 minutes.  Remove with a slotted spoon to a plate lined with paper towels.  Set aside.

2. Pour off all but 2 tbsp of the fat in the pot.  Add butter and heat until melted.  Add onion and saute until softened, about 6 min. Sprinkle with flour and saute for 2 minutes.

3. Gradually whisk in milk-or milk & cream, broth, salt and cayenne; bring to a simmer, stirring constantly.  Simmer, stirring often, until smooth and creamy, about 3 minutes.  Do not let boil.

4. Add potatoes, reduce heat and simmer, stirring often, until tender, about 20 minutes.

5. Add cheddar & parmesan cheese (opt) 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted.  Do not let boil!

6. Add broccoli and simmer, stirring, until heated through.  Taste and adjust seasoning with salt and cayenne, if necessary.

7. Ladle into heated bowls and garnish with reserved bacon.