BROCCOLI CHOWDER RECIPE RECIPES

Name: Broccoli Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 3 cups fresh broccoli florets; 2 cups diced peeled potatoes; 2 cups water; 1/3 cup sliced green onions; 1 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1/8 teaspoon ground nutmeg; 2 cups whole milk; 1/2 cup shredded cheddar cheese

BROCCOLI CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Broccoli Chowder Recipe: How to Make It - Taste of Home image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Steps:

In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 200 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 561mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

LOADED BROCCOLI-CHEESE POTATO CHOWDER RECIPE: HOW TO MAKE IT

Loaded Broccoli-Cheese Potato Chowder Recipe: How to Make It image

For anyone who loves baked potatoes or broccoli-cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! —Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories Dinner Lunch

Total Time 06 hours 25 minutes

Prep Time 15 minutes

Cook Time 06 hours 10 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

Ingredients

1 package (20 ounces) refrigerated O'Brien hash brown potatoes
1 garlic clove, minced
2 cups reduced-fat sour cream
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 cups vegetable stock
1 package (12 ounces) frozen broccoli florets, thawed
4 cups shredded cheddar cheese, divided
1/2 cup finely chopped green onions

Steps:

Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

Nutrition Facts : Calories 386 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 921mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

More about "broccoli chowder recipe recipes"

BROCCOLI CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 200 calories per serving

In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

See details

LOADED BROCCOLI-CHEESE POTATO CHOWDER RECIPE: HOW TO MAKE IT

For anyone who loves baked potatoes or broccoli-cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! —Vivi Taylor, Middleburg, Florida
From tasteofhome.com
Reviews 4.4
Total Time 06 hours 25 minutes
Category Dinner, Lunch
Calories 386 calories per serving

Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

See details

LOADED BROCCOLI-CHEESE POTATO CHOWDER RECIPE: HOW TO MAKE IT

Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

See details

PRISCILLA'S VEGETABLE CHOWDER RECIPE: HOW TO MAKE IT

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. —Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Dinner, Lunch
Calories 281 calories per serving

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

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