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Broccoli Chowder Recipe

Broccoli Chowder Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Broccoli Chowder

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MY REVIEW
Reviewed Nov. 15, 2015

"I sometimes substitute cut spaghetti or fine egg noodles for the potatoes."

MY REVIEW
Reviewed Feb. 11, 2014

"Easy to make, good flavor. We added about one cup of shredded Colby Jack cheese. Next time I will use half the amount of pepper."

MY REVIEW
Reviewed Dec. 19, 2013

"Just made this soup again for supper. It is my go to broccoli soup recipe. Easy and we love it. Only thing I do differently is omit the salt and nutmeg and I use an ordinary onion. Delicious!!!"

MY REVIEW
Reviewed Sep. 12, 2013

"Really liked this recipe. Great to freeze and reheat too."

MY REVIEW
Reviewed Jan. 6, 2010

"Very yummy! Creamy the way I like broccoli soup."

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