Broccoli-Cheese Chowder

Broccoli Cheese Chowder

So on my Facebook page there have been a few requests for a recipe that we made a few nights back. Not wanting to deprive anyone of one of the best soups I have decided to add it to the recipe archives. This is not a family recipe on either side. Oddly enough we got it from our local health and wellness center but it doesn’t seem to be on the especially healthy side.

Broccoli-Cheese Chowder


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 large potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 14-oz cans broth, chicken or vegetable
  • 8 oz broccoli crowns, cut in 1-inch pieces
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/8 teaspoon salt


  1. Heat oil in large saucepan over medium-high heat.
  2. Add onion, carrot, and celery; cook, stirring, for 2 minutes.
  3. Stir in flour, dry mustard and cayenne.
  4. Cook, stirring often, for 2 minutes.
  5. Add broth and broccoli stems and bring to a boil.
  6. Cover and reduce heat to medium.
  7. Simmer, stirring occasionally, for 10 minutes.
  8. Stir in florets and simmer, covered until the broccoli is tender. About 10 minutes.
  9. Transfer 2 cups of the chowder to a bowl and mash then return to the pan.
  10. When making ahead stop here and freeze for up to 2 months.
  11. Stir in Cheddar cheese and sour cream.
  12. Cook over medium heat, stirring, until the cheese is melted and the chowder is heated through.
  13. Season with salt.


Be sure to use all components possible. It really does make a huge difference if you leave the potatoes or cheese etc. out.


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