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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


  • 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


  • 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 cup: 200 calories, 11g fat (7g saturated fat), 36mg cholesterol, 561mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.

Reviews for Broccoli Chowder

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JoanieK53 User ID: 8355717 237379
Reviewed Nov. 15, 2015

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

onawaymom User ID: 6916163 204490
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."

knollbrookcook User ID: 4057123 90521
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!!!"

chin-chilla User ID: 2872569 33364
Reviewed Sep. 12, 2013

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

wkbowlby User ID: 4314384 127579
Reviewed Jan. 6, 2010

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

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