Broccoli Cheese Chowder

Broccoli Cheese Chowder
Broccoli Cheese Chowder

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp extra virgin olive oil

  • 1

    large onion, chopped

  • 1

    large carrot, diced

  • 2

    stalk celery, diced

  • 1

    large potato, peeled and diced

  • 2

    cloves garlic, minced

  • 1

    tbsp all purpose flour

  • 1/2

    tsp dry mustard

  • 1/8

    tsp cayenne pepper

  • 2

    (14 ounces) vegetable broth, or reduced sodium chicken broth

  • 8

    ounces broccoli crowns, cut into 1" pieces, stems and florets seperated

  • 1

    cup shredded reduced fat cheddar cheese

  • 1/2

    cup reduced fat sour cream

  • 1/8

    tsp salt

Directions

1. Heat oil in a Dutch oven or large saucepan over medium - high heat. Add onions, 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 minute. Season with salt.

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