Broccoli Cheese Chowder
Cozy up with a hearty bowl of Broccoli Cheese Chowder, the ultimate comfort food that’s both creamy and irresistibly rich. This crowd-pleasing recipe combines tender broccoli florets, sweet grated carrots, and sharp cheddar cheese, creating a velvety base infused with savory notes of garlic and onion. A simple roux made with butter and flour ensures the perfect thickness, while a blend of whole milk and broth delivers silky texture with a hint of indulgence. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights or lazy weekends. Serve it piping hot with crusty bread or crackers, and savor every spoonful of this cheesy, veggie-packed delight. A must-try for anyone craving a satisfying and nutrient-packed meal!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium (diced) Yellow onion
- 2 cloves (minced) Garlic
- 1 quarter cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 4 cups (chopped) Broccoli florets
- 2 medium (peeled and grated) Carrots
- 2 cups (shredded) Sharp cheddar cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and sauté for 1 more minute until fragrant.
Sprinkle in the flour and stir continuously for about 2 minutes to cook out the raw flour taste, forming a roux.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring to a simmer and allow the mixture to thicken slightly.
Pour in the milk and stir to combine, maintaining a gentle simmer.
Add the chopped broccoli florets and grated carrots to the pot. Cover and cook for 10-12 minutes until the vegetables are tender.
Reduce the heat to low. Gradually stir in the shredded cheddar cheese in batches, allowing it to melt completely before adding more.
Season the chowder with salt, black pepper, and optional paprika for additional flavor.
Ladle the chowder into bowls, garnish as desired, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 410 mg | 32% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
