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Broccoli-Cheese Chowder
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Brief Description
A satisfying remake of broccoli chowder!
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Main Ingredient
Broccoli
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Category: Soups
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: CHL
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Posted On: Jun 16, 2016
Number of Servings:
Ingredients:
- 1 tablespoons - Extra-Virgin Olive Oil
- 1 - Large Onion chopped
- 1 - Large Carrot diced
- 2 stalks - Celery diced
- 1 - Large Potato peeled and diced
- 2 cloves - Garlic minced
- 1 tablespoons - All-Purpose Flour
- 1/2 teaspoons - Dry Mustard
- 1/8 teaspoons - Cayenne Pepper
- 2 - 14-ounce Cans Vegetable Broth or Reduced-Sodium Chicken Broth
- 8 ounces - Broccoli Crowns cut into 1-inch pieces, stems and florets separated
- 1 cups - Shredded Reduced-Fat Cheddar Cheese
- 1/2 cups - Reduced-Fat Sour Cream
- 1/8 teaspoons - Salt
Directions:
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
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