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Broccoli and Carrot Chowder

 Broccoli and Carrot Chowder
“My family loves this tasty, satisfying soup made from a recipe that I developed myself,“ says field editor Esther Shank of Harrisonburg, Virginia.
6 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 4 cups fresh small broccoli florets
  • 2 medium potatoes, diced
  • 1-1/2 cups water
  • 2 medium carrots, thinly sliced
  • 1 large onion, chopped
  • 1 celery rib, finely chopped
  • 4 cups fat-free milk, divided
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup cubed reduced-fat process cheese (Velveeta)

Directions

  • In a large saucepan, combine the first six ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 8-10 minutes or until
  • vegetables are tender. Add 3 cups milk, bouillon, Worcestershire
  • sauce, salt and pepper.
  • In a small bowl, combine flour and remaining milk until smooth;
  • gradually stir into soup. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Remove from the heat; stir in cheese
  • just until melted. Yield: 6 servings.

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Broccoli and Carrot Chowder (continued)

Nutritional Facts: 1-1/2 cups equals 233 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 838 mg sodium, 39 g carbohydrate, 6 g fiber, 15 g protein.