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

12/27/2011

jfkatz66

Recommends this recipe

After reading the other reviewers' problems with the low fat cheese and the potato, I had trepidations but it turned out fine. Living in Jordan, I had to substitute 1.5% low fat laban, sort of like Greek yogurt, for the low fat sour cream, and it worked well. I kept waiting for it to separate but it didn't and the flavor was what I wanted. I did use an immersion blender instead of following the instructions and that might have made it a bit thick. I also threw in a bit of parmesan. My husband kept complimenting the soup while he was eating it so I knew it was a hit. I'm trying to show my Dutch husband that we can eat healthy and still enjoy food. He'll eat anything with cheese in it but he has to watch his cholesterol and he tends to ignore vegetables. Voila!

Pros: Very tasty and a good way to eat your broccoli,

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12/14/2011

ssn.aquila

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

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11/07/2011

Anonymous

Recommends this recipe

Great!

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.

Pros: easy, healthy, filling

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05/28/2011

govinda8

Recommends this recipe

The Best Broccoli Soup Ever

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.

Pros: Cheesy, creamy, flavorful

Comments

05/24/2011

aquakej

Tasty! Was this healthy?

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!

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