This dish was pretty tasty; the only thing I had to change was the amount of salt. It needed considerably more than was called for. Unfortunately, the reduced-fat cheese didn't blend well. Because it was so difficult to clean, I will not be making this again.
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
This soup is hearty and delicious and could not have had a better reception when served for dinner. This will become a regular recipe for our household!
The recipe calls for 8 oz of broccoli and I wonder whether that is 8 oz by weight or volume. I used a measuring cup rather than a scale, but it could have used more - maybe I should have done it by weight!
I made a double batch, so I would have some for the freezer, so I subbed half parmesan and half cheddar (not reduced fat). I also subbed chili powder since I had no cayenne, but the soup was pretty bland. Will spice up the remainder when it comes out of the freezer on a cold night.
This is a REALLY good chowder! I didn't have any cheddar so I used mozzarella and I added a pinch of red pepper flakes since I was out of cayenne pepper and it was just fine, a nice heat to a creamy and full tasting chowder.
In making the dish, it was a lot of stirring or the bottom of the pot will stick and that is never good, so you have to be very attentive. I love the way the flavors blend and it has a creamy taste due to the Yukon gold and onion base. I loved this chowder and will definitely make again (even with all the stirring).
I added Turmeric to the recipe about a 1 1/2 tsp. A little more garlic and added more salt. You need to taste the recipe as you go. I started with a low sodium organic vegetable broth. For a "wheat free version" I used corn starch and instead of onions I did leaks, a bit of green but mostly the white. It was good and then I added the sour cream and cheese which made it awesome. It is a great recipe to experiment with. As the vegetables tenderized, I also used a blender. It turned out to be a nice thick soup. Perfect for a rainy day!