Broccoli-Cheese Chowder

From EatingWell: Winter 2004, The EatingWell Diabetes Cookbook (2005)

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.

READER'S COMMENT:

"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...

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91 Reviews for Broccoli-Cheese Chowder

10/02/2010

deborahweese

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.

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09/29/2010

Anonymous

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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09/12/2010

Anonymous

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.

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09/01/2010

blangston28

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!

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06/21/2010

julie.alben

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!

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