Potato and Broccoli Chowder with Bread Bowls
Cozy up with this hearty and flavorful Potato and Broccoli Chowder served in edible bread bowls for the ultimate comfort food experience. Packed with tender russet potatoes, vibrant broccoli florets, and a velvety base made from half-and-half and cheddar cheese, this recipe strikes the perfect balance between creamy indulgence and wholesome goodness. The DIY bread bowls—crafted from round sourdough loaves—double as an irresistible serving vessel and appetizing side, making every bite a comforting medley of savory chowder and crusty bread. With just 15 minutes of prep and 35 minutes of cooking time, this dish is ideal for chilly evenings or any time you crave a satisfying one-pot meal. Impress your family or guests with this stunning yet approachable recipe, and watch as the warm, cheesy soup disappears bite after bite.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 3 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 Garlic cloves
- 0.25 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Half-and-half
- 1.5 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 4 Round bread loaves (sourdough or similar)
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Chop the broccoli florets into bite-sized pieces. Set aside.
Dice the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the broccoli florets and continue to simmer for 5-7 minutes, until the broccoli is tender but still bright green.
Pour in the half-and-half and stir to combine. Allow the chowder to heat through without boiling.
Add the shredded cheddar cheese, salt, black pepper, and paprika. Stir until the cheese is fully melted and incorporated.
While the chowder simmers, prepare the bread bowls by slicing off the tops of the bread loaves and hollowing out the centers, leaving about 1 inch of bread around the edges.
Ladle the potato and broccoli chowder into the prepared bread bowls. Serve immediately and enjoy!
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.1 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 520 mg | 40% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1478 mg | 31% | |
*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.
