Recipe(tried): Broccoli Chowder

You can increase the amounts of any of the ingredients or adjust them to your taste. I prefer the fresh florets because there are less stems.
I've actually tripled the recipe just to have some to freeze!
This can also be made with broccoflower or cauliflower or a mix of all 3.

BROCCOLI CHOWDER
Servings: 3

1 cup water
1 (10-ounce) package frozen chopped broccoli or 1 lb fresh broccoli florets
1 medium onion, finely chopped
1 (10 3/4-ounce) can condensed cream of chicken soup or mushroom soup or even cheddar cheese soup
1/2 cup milk or cream (I prefer cream)
Dash ground red pepper
1 cup cheddar cheese, shredded or cheese of your choice.

In a 2 quart saucepan, bring 1/2 cup water to a boil. Stir in broccoli and onion. Cover and simmer on low for 10-15 minutes or until tender. DO NOT DRAIN.

You can use a hand blender to puree some or all of the broccoli. Stir in soup, milk, and pepper until smooth.

When soup is hot, stir in cheese until it melts.