Taste of Home
Broccoli Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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.
Ingredients
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3 cups fresh broccoli florets
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2 cups diced peeled potatoes
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2 cups water
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1/3 cup sliced green onions
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1 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1/8 teaspoon ground nutmeg
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2 cups whole milk
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1/2 cup shredded cheddar cheese
Directions
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1.
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.
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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.
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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