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

09/28/2009

Anonymous

This was excellent. We tried the soup prior to adding the cheese and sour cream, and it was delicious at that stage. Quick and easy too. Definitely a keeper.

Kelly, Castro Valley, ca

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09/28/2009

Anonymous

This is a delicious vegetarian soup recipe. Plus, it's so easy to whip up on a weeknight after work. I made it even quicker using a bag of frozen broccoli, just add for the last 10 minutes of cooking. Turned out great!

Penelope, Burlington, VT

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09/28/2009

Anonymous

This soup was delicious! I think my grandchildren will love it. What a great way to eat healthy vegetables. It was better than soups made from more fattening ingredients. Thanks, Eating Well!

J. White, Urbana, OH

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09/28/2009

Anonymous

I see no reason for the extra expense in purchasing broccoli crowns. I just peel the stems and dice them and put them in the soup. If I have too many stems, I use them in vegetable soup. Nothing is wasted.

Angela Brant, Green Valley, AZ

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09/28/2009

Anonymous

This was pretty good, but kind of had an odd flavor - not sure why. I used an immersion blender to smooth it out a bit so it was more like a traditional cheddar broccoli soup. I'll try it again soon!

Melissa, Boston, MA

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