2 lbs. fresh broccoli
2 (13 3/4 oz.) cans chicken broth
1 c. cooked ham, chopped
1/4 c. butter
2 c. (1/2 lb.) Swiss cheese, shredded
3 c. milk
2 tsp. salt
1/4 tsp. pepper
1 c. half & half

Combine broccoli and 1 can of chicken broth in a Dutch oven. Cover and cook 7 minutes or until broccoli is crisp-tender. Remove broccoli from broth. Cool and chop coarsely. Add remaining can of chicken broth, milk, ham, salt and pepper to Dutch oven. Bring to a boil over medium heat, stirring occasionally. Stir in broccoli and remaining ingredients. Cook over low heat until thoroughly heated (do not boil). Yield 6 to 8 servings.