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Broccoli and Carrot Chowder Recipe

Broccoli and Carrot Chowder Recipe

“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. YIELD:6 servings


  • 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)


  • 1. 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.
  • 2. 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.

Nutritional Facts

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

Reviews for Broccoli and Carrot Chowder

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brownrexx User ID: 1161327 66070
Reviewed Apr. 7, 2013

"Fabulous. I have paid money for broccoli chowders at restaurants that didn't taste this good. I don't use much chicken bouillon so I might substiture some chicken broth if I don't have bouillon."

Lovepiggs User ID: 986676 75716
Reviewed Mar. 26, 2013

"I just made this tonight. It's very good. But I added lots of pepper, some red pepper flakes, garlic, and onion powder. It just needed spices. But, it's very very good."

kgburgess User ID: 2727982 76667
Reviewed Feb. 20, 2012

"This was excellent chowder! easy to make, hearty and satisfying, and packed with vegetables! I loved it! Big serving sizes, too. It made a lot! I think it would also be excellent with some corn in it, and if you wanted meat, some chicken breast would go very well in it. Yummy!"

aris_valentine User ID: 6341138 134371
Reviewed Dec. 3, 2011

"it was got kind of bland after a while though..needs something else to season it with to make it better"

Twtlbug User ID: 826414 68150
Reviewed Oct. 3, 2011

"My kids and husband cannot get enough of this wonderful soup. Make it again? that was 12 times of making it ago....."

sdipiazza User ID: 2106899 155843
Reviewed Aug. 24, 2010

"This was very good. I halved the recipe, added more veggies than called for, used reduced fat sharp cheddar cheese slices and cornstarch for the thickener. Great taste."

gratefulservant_AZ User ID: 635512 159913
Reviewed Jan. 17, 2010

"Oh my, this is wonderful. Like a cream of broccoli soup but with extras. A plus that it is so healthy."

maritvirgin User ID: 4008663 155840
Reviewed Dec. 3, 2009

"I love this recipe. Ihave made it numerous times. A great way to get your vegetables in. I use sharp cheddar instead of the processed cheese."

JakFrost User ID: 4086343 75708
Reviewed Apr. 19, 2009

"My sister is a vegetarian so when I made this the first time I replaced the chicken bouillon with vegetable. My whole family likes it better that way because the cheese flavor is a lot more noticeable."

Nancy L. Rogers User ID: 3376657 105023
Reviewed Sep. 7, 2008

"ABSOLUTLY DELICIOUS. I did a couple of things different though, before adding the flour/1 cup milk I used my potato masher and mashed the soup mixture a few times (I omitted the carrots)and I used Velvetta cheese slices."

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