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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (1-1/2 quarts)


  • 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 whole milk
  • 1/2 cup shredded cheddar cheese


  • In a large saucepan, combine the first 6 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.
Nutrition Facts
1 cup: 200 calories, 11g fat (7g saturated fat), 36mg cholesterol, 561mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.

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Average Rating:
  • Marajean89
    Aug 27, 2019

    Delicious, easy,quick. I used Velveeta instead of the cheddar.

  • JoanieK53
    Nov 15, 2015

    I sometimes substitute cut spaghetti or fine egg noodles for the potatoes. Used chicken broth instead of water or half broth half water.

  • onawaymom
    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
    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
    Sep 12, 2013

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

  • wkbowlby
    Jan 6, 2010

    Very yummy! Creamy the way I like broccoli soup.