Broccoli Chowder Recipe

Broccoli Chowder Recipe photo by Taste of Home

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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.

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Broccoli Chowder Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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 milk
1/2 cup shredded cheddar cheese

Directions

In a large saucepan, combine the first six 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. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 200 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 561 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Broccoli Chowder in Country Woman September/October 2001, p41