Rating: 4.8 stars
26 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Winter 2004

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
1 hr 5 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

    Advertisement
  • Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

  • Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Tips

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition Facts

199 calories; protein 8.8g; carbohydrates 22.9g; dietary fiber 3.8g; sugars 4.7g; fat 9.2g; saturated fat 4.2g; cholesterol 21.3mg; vitamin a iu 2634.4IU; vitamin c 36.4mg; folate 41.1mcg; calcium 330.6mg; iron 0.7mg; magnesium 28.1mg; potassium 436.4mg; sodium 623mg; thiamin 0.1mg.
Advertisement