Broccoli Cheese Chowder

By á-3671

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

Details

Cooking time 60mins

Preparation

Step 1

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.