Home Recipes Broccoli And Cheddar Chowder

Broccoli And Cheddar Chowder

by Erika Nicole Kendall

1 tablespoon 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 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth, or chicken broth
8 ounces broccoli crowns cut into 1-inch pieces, stems and florets separated
1 cup shredded Cheddar cheese
1/2 cup sour cream
1/8 teaspoon salt

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.

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.

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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Shannon January 19, 2011 - 11:50 PM

This looks soooo yummmmy!! Inexpensive to make as well! A must try!

Tenisha February 15, 2011 - 4:56 PM

This was delicious.Me and my 8yrs old made this two weeks. And yes we are making this again tonight.

Regan Jones RD February 18, 2011 - 11:15 AM

Love this! Brocc-Chedd is one of my all time fave soups. The weather where I am is finally warming some, but no reason not to sneak this in this weekend. Wonder if it can be frozen… have you ever tried?

…and love that it uses real Cheddar cheese. Makes all the difference in taste! Yum.

Tenisha February 24, 2011 - 3:26 PM

Today I staked my lunch on whether or not this soup could be frozen. And yes once unthawed it was a great as the day it was made.

Pat Rice January 29, 2013 - 2:36 PM

Is a serving 1 cup? Any nutritional info? I don’t mean to be picky but if I’m going to do this, I need to do it right from jump! I’ve been keeping a recipie file, complete with nutritional info, this helps me to stay on track! Thanks Erica!

Erika Nicole Kendall January 29, 2013 - 10:00 PM

You’ll need to plug all the ingredients into a calorie counting app to determine the total for the entire recipe, then decide from there how much you can have. I know that recipes are good for cutting up your portions for you, but differently-sized people need differently-sized portions, so I don’t cut them up for anyone. You need to be proactive about determining how much you need. 🙂

Melissa Craig June 18, 2014 - 9:13 AM

YUMMMMMMMM Trying This! Love It!

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