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Broccoli Chowder Recipe
I just had some for lunch and it's pretty good.
Makes 6 servings, 1 cup each
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 5 minutes
EASE OF PREPARATION: Moderate
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth or reduced-sodium chicken broth
8 ounces broccoli crowns (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt
1.
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add
onion, carrot and celery; cook, stirring often, until the onion and
celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring,
for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring
often, for 2 minutes.
2. Add broth and broccoli stems; bring to a
boil. Cover and reduce heat to medium. Simmer, stirring occasionally,
for 10 minutes. Stir in florets; simmer, covered, until the broccoli is
tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl
and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook
over medium heat, stirring, until the cheese is melted and the chowder
is heated through, about 2 minutes. Season with salt.
Nutrition bonus: Vitamin C (61% daily value), Vitamin A (64% dv), Calcium (34% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1 high-fat meat
Re: Broccoli Chowder Recipe