This is the first recipe from eating well that I tried and it made me fall in love with this site. Great Job Eating Well
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.
95 Reviews for Broccoli-Cheese Chowder
Followed the recipe exactly the first time and me and my mother really enjoyed it. She said it could use some heavy cream though, so the second time I used that instead of the sour cream. It's definitely better, but obviously adds much more fat. So it's up to you, either is good. I highly recommend chicken stock over vegetable stock for that savory addition. Veg stock gives it too much of a vegetable-soup taste. Instead of mashing it I took an immersion blender to the whole pot, just making sure to leave it a little chunky. It makes plenty so it's great for taking to work for lunch a couple of days.
Usually, no, every other time I've made some version of broccoli soup it turns out terrible, but not this time! I used greek yogurt instead of the sour cream and cannellini beans instead of the potato. I also added black pepper and about a tablespoon of hot sauce as well as a little italian seasoning besides the spices listed. The soup is very substantial and not at all watery. I will def. make this again.
Not sure what "real" broccoli & cheese chowder is made of, but I assume this is the "healthy" version. Anyhow, it is tasty! I don't think it loses any flavor at all from "the real thing". I didn't use the mustard or hot pepper, since I don't like/don't have them, but it turned out great! Will make again!
I LOVE this dish and have made it several times; however, I do feel you need to nearly double the seasonings/mustard, to get the best flavor. Easy enough change, still healthy, simple and delicious!