Save on Pinterest

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.
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    6 servings

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 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.
Nutrition Facts
1-1/3 cups: 233 calories, 3g fat (2g saturated fat), 11mg cholesterol, 838mg sodium, 39g carbohydrate (16g sugars, 6g fiber), 15g protein.

Recommended Video