Creamy Broccoli Chowder
Warm up with a comforting bowl of Creamy Broccoli Chowder, a luscious and hearty soup packed with fresh vegetables, silky cheddar cheese, and a velvety blend of milk and cream. This easy-to-make chowder combines tender broccoli florets, diced potatoes, and a medley of aromatic veggies sautéed to perfection, all simmered in a rich, flavor-loaded broth thickened with a buttery roux. Partially blended for the perfect mix of creamy and chunky textures, this one-pot wonder is seasoned with paprika, garlic, and black pepper for a subtle kick. Perfect as a cozy family dinner or a crowd-pleasing appetizer, garnish each bowl with crispy crumbled bacon or extra cheddar for a decadent finishing touch. Ideal for busy weeknights or leisurely weekends, this recipe is ready in under an hour and serves up pure comfort with every spoonful.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 medium Russet potatoes
- 1 large Carrot
- 2 Celery stalks
- 1 medium Yellow onion
- 3 Garlic cloves
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 1 tablespoon Olive oil
- Optional garnish: crumbled bacon or additional shredded cheese
Instructions
Wash and chop the broccoli into small florets. Peel and dice the potatoes into 1/2-inch cubes. Thinly slice the carrot and celery. Finely chop the onion, and mince the garlic.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened and fragrant.
Stir in the butter and let it melt. Add the flour, and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Bring to a simmer.
Add the diced potatoes and broccoli florets to the pot. Season with salt, black pepper, and paprika. Cover and cook for 15 minutes, or until the vegetables are tender.
Using an immersion blender, partially blend the soup to create a creamy consistency while leaving some chunks of vegetables for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the milk, heavy cream, and shredded cheddar cheese. Cook over low heat, stirring occasionally, until the cheese is melted and the chowder is creamy.
Taste and adjust seasoning if needed. If the chowder is too thick, you can thin it with a little more broth or milk.
Ladle the chowder into bowls and garnish with crumbled bacon or additional shredded cheese if desired. Serve hot.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 421 mg | 32% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 608 mg | 13% | |
*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.
