Broccoli-Cheese Chowder

94 Reviews
From: EatingWell Magazine Winter 2004

This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin 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-ounce cans vegetable broth, or reduced-sodium chicken broth
  • 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1/8 teaspoon salt

Preparation

  • Active

  • Ready In

  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, dry mustard and cayenne; cook, stirring often, for 2 minutes.
  2. Add broth 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.
  3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
  • Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
  • Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 199 calories; 9 g fat(4 g sat); 4 g fiber; 23 g carbohydrates; 9 g protein; 41 mcg folate; 21 mg cholesterol; 5 g sugars; 0 g added sugars; 2634 IU vitamin A; 36 mg vitamin C; 331 mg calcium; 1 mg iron; 623 mg sodium; 436 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 high-fat meat

Reviews 94

June 07, 2016
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By: EatingWell User
Hearty and a healthy alternative Flavorful and hearty soup with lots of fresh veggies. Pros: Less calories and fat than usual broccoli cheese soup
February 06, 2014
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By: EatingWell User
I wanted to lick the pot - actually I did lick it This is one of the tastiest soups I've ever made. I used to make a broccoli soup in the microwave that was great but this one is even better. I followed this recipe exactly except: I omitted the celery, used full-fat cheddar cheese, and used fat-free sour cream. Also, I pureed most of the soup with an immersion blender instead of mashing it. Cooking the ingredients didn't take as long as indicated. Pros: Inexpensive
January 03, 2014
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By: bakerforlife630
Excellent with a few changes... In the mood for cream of broccoli soup I stumbled upon this recipe. I wanted a healthy version and thought it might need something more. I used 3 1/4 cps of organic chicken broth, 1 1/2 cups of almond milk. I did not have the other spices listed so, I added a pinch of crushed red pepper flakes, fresh black pepper, 1 tb dried parsley, 1 tb dried oregano, 1 tb corn starch and salt as needed (about 1 tsp). I used my immersion blender to blend most of the ingredients. I also had no cheddar and used 1 cup of jarlsberg. What can I say...delish!! I regret not making a larger batch :). Enjoy! Pros: Easy Cons: Flavor but I fixed that
October 28, 2013
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By: EatingWell User
Staple comfort food in our family Just wanted to add that I prepared this chowder with sweet potato and Greek yogurt. It turned out greater than great! Pros: Nutritious and low calorie, yet fulfilling
February 23, 2013
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By: mrscrazyed
This dish was pretty tasty; the only thing I had to change was the amount of salt. It needed considerably more than was called for. Unfortunately, the reduced-fat cheese didn't blend well. Because it was so difficult to clean, I will not be making this again.
February 19, 2013
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By: EatingWell User
Wonderful soup This soup is hearty and delicious and could not have had a better reception when served for dinner. This will become a regular recipe for our household! Pros: Tastes even better than it looks (and it looks great)
February 18, 2013
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By: EatingWell User
ho-hum broccoli The recipe calls for 8 oz of broccoli and I wonder whether that is 8 oz by weight or volume. I used a measuring cup rather than a scale, but it could have used more - maybe I should have done it by weight! I made a double batch, so I would have some for the freezer, so I subbed half parmesan and half cheddar (not reduced fat). I also subbed chili powder since I had no cayenne, but the soup was pretty bland. Will spice up the remainder when it comes out of the freezer on a cold night. Pros: Soup is fairly easy to make Cons: Not much spice or contrast in taste
January 04, 2013
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By: Fajah
Yum Yum, GOOD! This is a REALLY good chowder! I didn't have any cheddar so I used mozzarella and I added a pinch of red pepper flakes since I was out of cayenne pepper and it was just fine, a nice heat to a creamy and full tasting chowder. In making the dish, it was a lot of stirring or the bottom of the pot will stick and that is never good, so you have to be very attentive. I love the way the flavors blend and it has a creamy taste due to the Yukon gold and onion base. I loved this chowder and will definitely make again (even with all the stirring). Pros: Healthy ingredients Cons: A lot of stirring, while making
November 03, 2012
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By: EatingWell User
Just use a bit of imagination and you can have fun I added Turmeric to the recipe about a 1 1/2 tsp. A little more garlic and added more salt. You need to taste the recipe as you go. I started with a low sodium organic vegetable broth. For a wheat free version I used corn starch and instead of onions I did leaks, a bit of green but mostly the white. It was good and then I added the sour cream and cheese which made it awesome. It is a great recipe to experiment with. As the vegetables tenderized, I also used a blender. It turned out to be a nice thick soup. Perfect for a rainy day!