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Broccoli-Cheese Chowder

Winter 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (460 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.



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...
Broccoli-Cheese Chowder

94 Reviews for Broccoli-Cheese Chowder

09/28/2009
Anonymous

I prefer cream soups so I put all of the soup in my food processor. It was too thick for my taste so I added skim milk; it still lacked something until i added the low fat sour cream. Wow! What a difference that made. Lastly, I think you really have to watch how fast your soup is cooking. I don't have a very good Dutch oven and it does make a difference. I ate the soup for lunch with a multigrain roll and it was delicious and filling.

Marjorie, East Windsor, NJ

Comments
09/28/2009
Anonymous

The flavor was okay but the texture was not good. It appeared curdled, and the cheese stuck to the side of the bowl and spoon. As healthy as it was, I can't help think the recipe could be improved if you were a seasoned chef.

Cindy, Brule, NE

Comments
09/28/2009
Anonymous

This a fabulous recipe. Enjoyed every bite. Even the husband has asked for it again and again. Thank you.

Holly, Blue Lake, CA

Comments
09/28/2009
Anonymous

Easy to make and very good. I like to make a batch on a Sunday and take it for lunches during the week.

Brittany, Philadelphia, PA

Comments
09/28/2009
Anonymous

Easy, delicious and relatively quick (I'm a slow chopper/dicer) - I'll definitely make this again!

Anonymous, Denver, CO

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