Broccoli-Cheese Chowder

Winter 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (487 votes)

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.

"I love this soup, as it was a hit with my family as well. However, instead of doing the hand mash of the veggies I did a mid-level puree of about 1/3 and I added more chicken stock, as a "chowder" was just too chunky. Overall the flavors...
Broccoli-Cheese Chowder

94 Reviews for Broccoli-Cheese Chowder


This soup is amazing and really versatile! It ends up making it's way into my meal list just about every week it's so good. I make a few changes, though, to solve the cheese clumping problem and lower the fat. I use low fat plain yogurt in place of the sour cream and a low fat mix of shredded gouda/mozzerella at the end. (I've never had a lot of luck with low fat cheddar...) I also reduce the amount of cheese called for in the recipe by between 50% and 75%. I haven't ever had a problem with the cheese clumping or sticking since I made these modifications. I've also made the soup without celery and without sour cream/yogurt. While it's very, very best with the yogurt, it also tastes great without this ingredient if you don't have it on hand.


Tasty soup! Not as heavy/thick as your typical broccoli and cheese soup, but perfect healthier version. Next time I'd add a little more cheese to bring out the cheese flavor a bit more. Great with french bread for sopping. Yum!


This is a super yummy soup!!!! I added slightly more cayenne pepper and blended the ingredients in a food processor...overall very easy to make. Love it!


this soupwas very and my friend made it and we needed another serving...yum


First timer here! Wow, we really really loved this soup! The kids had some crushed ritz crackers on theirs and gobbled it up. That was more veggies to enter their bodies in one meal than they usually eat in a week! My changes were: Omitted the cayenne (kids eating and I didn't have any); Used whole wheat flour but don't really see the need for flour at all so next time I will omit; Used 5 oz. of real cheese (b/c it was the same WW points as 4oz, gotta love that!); I did NOT buy special broccoli, I weighed out the 8oz it calls for, chopped it all up, threw it all in at once and boiled about 15 minutes before partially pureeing with my immersion blender... I can't wait to make it again!


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