Broccoli-Cheese Chowder Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    A satisfying remake of broccoli chowder!

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 1 hour(s) 5 min

    Posted By:


    Posted On:

    June 16, 2016

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