Print Options

Back to Broccoli Chowder >

Include these items:

Select reviews >

Taste of Home Logo

Broccoli Chowder

 Broccoli Chowder
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.
6 ServingsPrep/Total Time: 30 min.

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.