Queso-Broccoli Potato Chowder

Melt the butter in a roasting pan over medium-high heat; add the bell pepper and the next 3 ingredients and simmer for 4-5 minutes or until tender. Add the potatoes and cumin and simmer for 5 minutes or until lightly browned and tender. Gradually pour in the broth, stirring to allow the particles to rise from the bottom of the roaster. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.Whisk together the flour and the next 2 ingredients. Add the potato mixture and cook over medium heat, stirring constantly, for 5 minutes or until thickened. Reduce heat to low.Add the cheese and cook, stirring constantly, until the cheese is melted and the mixture warms up.Place the broccoli in a 1-square-cm glass bowl suitable for a microwave oven. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave on HIGH for 3-4 1/2 minutes or until the broccoli is crisp and tender, stirring after 2 minutes. Drain and pat dry. Add the hot broccoli to the soup puree. Sprinkle each serving with sauteed sliced ham.* Monterey Jack cheese can be substituted.Note: We tested Simply Potatoes ' Southwest-style hash browns.