I cut this recipe in half and made some modifications. It turned out to be a keeper. First, I used fresh broccoli (about 3 or 4 cups). An immersion blender is good for breaking up the broccoli (but not too much). I also used real cheddar cheese instead of the processed stuff. I think this made the biggest difference. I used a mix of 1/3 sharp cheddar to 2/3 mild. I used 1 cup of whole milk and added another 1/4 cup half & half. The recipe doesn't mention salt, but you should add a fair amount at the end, depending on how salty the cheese was. I added a teaspoon, then more when I served it. I still used 2/3 cups of cornstarch and 1 cup water to account for some of the additional liquid. It turned out thick and chowder-like with a prominent cheesy flavor. Very good with crackers.
