Broccoli Chowder Recipe
Broccoli Chowder
By Sharon Cooney
Description:
In step #2 I pulled the broccoli florets out and pureed the rest of the soup and then added the florets back in and then moved on. That way there weren't quite so many vegetable chunks for my kids to ask "what's this?"
Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1 1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1 1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/8 teaspoon cayenne pepper
3 1/2 cups water
2 chicken boullion cubes
8 ounces broccoli crowns, (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated Cheddar cheese
1/2 cup sour cream
1/8 teaspoon salt, or to taste
Directions:
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, and cayenne; cook, stirring often, for 2 minutes. 2. Add water and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Turn heat source off when adding next ingredients. 3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted. Season with salt.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
By Sharon Cooney
Description:
In step #2 I pulled the broccoli florets out and pureed the rest of the soup and then added the florets back in and then moved on. That way there weren't quite so many vegetable chunks for my kids to ask "what's this?"
Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1 1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1 1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/8 teaspoon cayenne pepper
3 1/2 cups water
2 chicken boullion cubes
8 ounces broccoli crowns, (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated Cheddar cheese
1/2 cup sour cream
1/8 teaspoon salt, or to taste
Directions:
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, and cayenne; cook, stirring often, for 2 minutes. 2. Add water and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Turn heat source off when adding next ingredients. 3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted. Season with salt.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
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