Golden Cheese/Broccoli Chowder Recipe

5 2 4
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Golden Cheese/Broccoli Chowder Recipe

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5 2 4
Publisher Photo
This chowder is a wonderful warmer-upper on a rainy afternoon. For a quick and delicious variation, spoon chowder into a split baked potato! I like all types of cooking, especially baking pies. I'm a volunteer at our local hospital. When at home, I enjoy reading, biking and hiking.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups water
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 pound fresh broccoli, chopped
  • CHEESE SAUCE:
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt or to taste
  • 1/4 teaspoon white pepper
  • 4 cups milk
  • Hot pepper sauce, optional
  • 1 pound process cheese (Velveeta), cut in 1/2-inch cubes or 4 cups shredded cheddar cheese
  • 2 cups cubed fully cooked ham

Directions

In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender.
Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended. Yield: 12 servings.
Originally published as Golden Cheese/Broccoli Chowder in Country Woman May/June 1989, p29

Nutritional Facts

1 cup: 317 calories, 22g fat (13g saturated fat), 68mg cholesterol, 1281mg sodium, 15g carbohydrate (9g sugars, 2g fiber), 16g protein.

  • 2 cups water
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 pound fresh broccoli, chopped
  • CHEESE SAUCE:
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt or to taste
  • 1/4 teaspoon white pepper
  • 4 cups milk
  • Hot pepper sauce, optional
  • 1 pound process cheese (Velveeta), cut in 1/2-inch cubes or 4 cups shredded cheddar cheese
  • 2 cups cubed fully cooked ham
  1. In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender.
  2. Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended. Yield: 12 servings.
Originally published as Golden Cheese/Broccoli Chowder in Country Woman May/June 1989, p29

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MY REVIEW
2124arizona User ID: 845443 269115
Reviewed Jul. 7, 2017

"This is one pf my favorite chowders. This chowder warms the soul on a winter day. Weve been asked for the recipe for this heart warming soup."

MY REVIEW
rosomalley User ID: 3143785 44848
Reviewed Nov. 22, 2011

"the combination of cheddar cheese, broccoli and ham, along with a touch of hot sauce (I use Louisiana hot sauce) makes a really delicious chowder. I use shredded sharp cheddar and substitute cayenne pepper for the white pepper. I have been making this for years and my whole family loves it!"

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