Awesome recipe. I made everything exactly as the recipe, except at the end I added a teaspoon of black pepper, a 1/2 teaspoon of more cayenne pepper, and a little more salt. Super yummy! Thanks!
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.
94 Reviews for Broccoli-Cheese Chowder
Made this with some homemade chicken stock rather than canned. The only change I made was to use regular cheddar cheese (only used about 3/4 cup) and shredded it on the fine shred side of my grater. No clumping issues at all. Instead of only mashing 2 cups, I ran my stick blender through it until it was a chunky puree. It was also delicious reheated for lunch the next day with some Italian bread.
i make this soup from time to time at home. Everyone just loves it. I omit the cheese and milk. Instead i use the Cambell's Cheddar soup. I gives a much smoother taste than trying to get the cheese to melt in just right. Also, adding a little cauliflower really adds a great element to the soup. and for a totally different recipe, ive even boiled potato cubes and once cooked added to the broccoli soup. Sprinkle with bacon bits and chopped green onion, and its a Loaded-Baked Potatoe Soup...(great for football night)
Was good.....but was GREAT with a few additions / changes:
II thought this was pretty good but made a couple of tweaks that really made a HUGE difference.
I omitted the garlic and the dried mustard in favor of two health pinches of dried thyme, two pinches of caraway seeds and two pinches of fennel seed. Added a bay leaf....all pantry staples.
I also added double the potato (thinly sliced so some of it breaks up and thickens soup) and double the carrot.....and threw in some frozen corn (why not). Didn't have to remove some and mash in the end....the potato does the work for you. Plus I like most of it to stay chunky.
I peeled the stems of my broccoli.....had used most of the tops earlier in the week, so had mostly stems, so if you peel them with a vegetable peeler to get the tough stringy part of they work great, then diced them.
Added a 1/4 cup of dry vermouth (which I use any time white wine is called for...keeps forever) ...the alcohol cooks out but the flavor stays and brightens everything .
Used 1/2 cup of heavy cream instead of sour cream......and used Pepper Jack instead of cheddar (finely diced it, tossed with flour as I did not add flour earlier).
Was simply fabulous. The thyme, caraway, fennel and bay leaf made all the difference. The other changes were more along the lines of "use what ya got"....but now absolutly one of my favorite soups now and I am a soup fanatic. Try it. I am going to try it again with cauliflower the next time.
I made this last night and it turned out very well. I didn't have any carrot and only just a bit of onion and celery so I used what I had and then added some onion powder and celery seed. This worked well. I also used someone else's suggestion and blended 1/2 of the soup in the blender rather than mashing.
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