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Broccoli Chowder

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 5 Minutes
  6 servings, 1 cup each
Broccoli-Cheddar soup is a classic winter warmer; this hearty version may not win prizes for its beauty but will get a blue ribbon for taste every time. The broccoli stems are added before the florets so every bite is tender.

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
1 tablespoon  extra-virgin olive oil
1   large onion, chopped (1 1/2 cups)
1   large carrot, diced (1/2 cup)
2 stalks  celery, diced (1/2 cup)
1   large potato, peeled and diced (1 1/2 cups)
2 cloves  garlic, minced
1 tablespoon  all-purpose flour
1/2 teaspoon  dry mustard
1/8 teaspoon  cayenne pepper
3 1/2 cups  vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces  broccoli crowns (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup  grated reduced-fat cheddar cheese
1/2 cup  reduced-fat sour cream
1/8 teaspoon  salt, or to taste

Ingredient Note:  Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
Broccoli Chowder Recipe at
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. Season with salt.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 servings, 1 cup each
Calories: 180
Fat. Total: 8g
Protein: 6g
Carbohydrates, Total: 23g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 15mg
Sodium: 354mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: karen, PA Reviewed: 10/14/2009
A Waste of Flavor
I tried this recipe and the vegetable flavors are almost overwhelmed by the starch and dairy products. I tried it again with a different twist and it was still rich but with purer flavors. try this recipe without the flour. Puree half the softened vegetables in the blender for a thick rich effect and put back into the soup. I pureed all the potatoes. I sprinkled 1oz of cheddar as a garnish & dropped the sour cream. The vegetables and the cheddar flavor were more pronounced.
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