Irish Broccoli Potato and Cheddar Chowder
Warm, comforting, and packed with flavor, this Irish Broccoli Potato and Cheddar Chowder is the ultimate blend of hearty ingredients and velvety texture. Featuring tender russet potatoes, vibrant broccoli florets, and the creamy richness of sharp Irish cheddar cheese, this chowder is brought to life with a hint of nutmeg and a touch of heavy cream. The roux-based broth ensures a luxuriously thick consistency, while optional green onion garnish adds a pop of freshness to every bowl. Ready in just 50 minutes, it’s a perfect match for chilly evenings or celebratory St. Patrick’s Day feasts. Pair it with crusty bread or traditional Irish soda bread for a cozy, satisfying meal. Perfect for six servings, this chowder will undoubtedly become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 3 medium, peeled and diced russet potatoes
- 4 cups, coarsely chopped broccoli florets
- 1 cup heavy cream
- 2 cups, shredded sharp Irish cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 stalks, sliced (optional, for garnish) green onions
Instructions
In a large soup pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot, cover, and simmer for 10 minutes or until the potatoes begin to soften.
Stir in the chopped broccoli florets and continue to cook for another 10 minutes until both the potatoes and broccoli are tender.
Reduce the heat to low and stir in the heavy cream. Using an immersion blender, blend the soup slightly to reach your desired consistency (leave some chunks for texture). If you do not have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Gradually stir in the shredded Irish cheddar cheese until it is fully melted and incorporated into the chowder.
Season the chowder with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with sliced green onions, if desired. Serve warm with crusty bread or Irish soda bread.
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.0 g | 347% | |
| Saturated Fat | 170.3 g | 852% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 9363 mg | 407% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 19.3 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 3781 mg | 291% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3742 mg | 80% | |
*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.
