Broccoli Chowder Recipe

5 5 8
Broccoli Chowder Recipe
Broccoli Chowder Recipe photo by Taste of Home
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Broccoli Chowder Recipe

Read Reviews
5 5 8
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Broccoli Chowder in Country Woman September/October 2001, p41

Nutritional Facts

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

  • 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.
Originally published as Broccoli Chowder in Country Woman September/October 2001, p41

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Reviews forBroccoli Chowder

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JoanieK53 User ID: 8355717 237379
Reviewed Nov. 15, 2015 Edited Nov. 16, 2016

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

MY REVIEW
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."

MY REVIEW
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!!!"

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

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

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

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

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