- 6
Ingredients
- 1 tbsp 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 tbsp all-purpose flour
- 1/2 tsp dry mustard
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups low-sodium chicken broth (two 14-ounce cans)
- 1/2 pound broccoli flowerets, cut into 1-inch pieces, stems and florets separated
- 1 cup lowfat cheddar cheese
- 1/2 cup light sour cream
- 1/8 teaspoon salt, or to taste
Preparation
Step 1
1. Heat oil in a dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until onion and celery soften, 5 to 6 minutes.
2. 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.
3. Stir in florets; simmer, covered, until broccoli is tender, about 10 minutes more.
4. 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.
Notes: This was phenomenal - really delicious and rich tasting, but very healthy - a definite favorite. Did not taste the slightest bit lowfat.