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

Great soup. I added two diced jalapeno peppers because I like it spicey. I also like it with more potato

Todd, Portland, OR

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09/28/2009

Anonymous

While fresh broccoli is best of course, frozen chopped works well too. (Adjust cooking time appropriately) I run the whole soup through a 'boat motor' to smooth it, as I'm not a big fan of the stems. When I want to be fancy, I separate some of the florets and steam them, adding as a garnish in individual bowls for serving. Also, add something like cooked turkey, chicken or smoked sausage and you have your meal.

Nancy, We

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09/28/2009

Anonymous

This soup/chowder is amazing. I've made it 4 times in the past month and it gets better every time. I put all of the soup into a blender (instead of mashing) and it creates a delicous thick consistency. You won't be disappointed.

Lindsey, Tampa, FL

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09/28/2009

Anonymous

Excellent blend of ingredients; could have been a little thicker. Great for a cold day.

Roger, Sun City, AZ

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09/28/2009

Anonymous

I've found the recipes here too bland or too sour (too much vinegar). I like spicy! So for this recipe I added a bay leaf and at the end some shot of Franks Red Hot sauce. Yum! This soup goes into the repertoire.

Very tasty and easy to make, Austin, TX

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