Broccoli Chowder
Creamy, hearty, and packed with vibrant vegetables, this Broccoli Chowder is the ultimate comfort food that’s as nourishing as it is delicious. Featuring tender broccoli florets, aromatic sautéed onions, carrots, and celery, and a rich, velvety base made with cheddar cheese, milk, and a hint of garlic, this recipe is a perfect blend of wholesome and indulgent flavors. Thickened with a touch of flour, it achieves a satisfying consistency without being overly heavy. Ready in just 40 minutes, this one-pot meal is ideal for busy weeknights or a cozy family dinner. Serve with crusty bread or crackers to soak up every last drop of this luscious, cheesy chowder. Perfect for anyone searching for a quick, easy, and flavorful broccoli soup recipe, this dish promises to become a fast favorite!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 medium celery stalk, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Prepare the broccoli florets by washing them thoroughly and chopping them into bite-sized pieces.
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring to combine and prevent lumps from forming.
Add the broccoli florets to the pot and simmer over medium heat for 10-12 minutes, or until the broccoli is tender but not mushy.
Reduce the heat to low and slowly stir in the milk. Allow the mixture to warm without boiling for 2-3 minutes.
Stir in the shredded cheddar cheese a handful at a time, mixing until melted and smooth.
Season the chowder with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
Remove the pot from heat and let the chowder cool slightly before serving.
Ladle the chowder into bowls and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 7715 mg | 335% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 40.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2552 mg | 196% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1997 mg | 42% | |
*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.
