BROCCOLI CHOWDER
Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
- Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g
BROCCOLI CHOWDER WITH CORN AND BACON
Broccoli enhances this healthy soup with crunch, while a bit of bacon lends a salty richness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
- Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.
Nutrition Facts : Calories 264 g, Fat 6 g, Fiber 5 g, Protein 14 g
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
CHEESEBURGER BROCCOLI CHOWDER
I invented this soup accidentally! Actually, it came about when I was new to cooking, and didn't know that "chowder" was a kind of soup-so I made mashed potatoes to go with the dish I was making. We ended up dunking our mashed potatoes into the soup as "gravy"-and it was delicious!-Karen Davies, Wanipigow, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings (1 qt).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef with onion and green pepper until the beef is no longer pink, 5-7 minutes; crumble beef; drain. Stir in soup, milk and Worcestershire sauce. Add broccoli and potatoes. Bring to a boil, reduce heat and simmer, covered, until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 602mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
CREAMY CORN AND BROCCOLI CHOWDER
Broccoli and corn star in homemade chowder that's on your dinner table in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
- Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 0 g
BROCCOLI-CHEESE CHOWDER
This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.
Provided by EatingWell Test Kitchen
Categories Healthy Broccoli Recipes
Time 1h5m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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 Facts : Calories 199.1 calories, Carbohydrate 22.9 g, Cholesterol 21.3 mg, Fat 9.2 g, Fiber 3.8 g, Protein 8.8 g, SaturatedFat 4.2 g, Sodium 623 mg, Sugar 4.7 g
CHEDDAR BROCCOLI POTATO SOUP
This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!
Provided by Jaclyn
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
- Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
- Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
- Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.
Nutrition Facts : Calories 551 kcal, Carbohydrate 38 g, Protein 22 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 568 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
BROCCOLI CHOWDER WITH CHEDDAR TOASTS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
- Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
- Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Steps:
- Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
BROCCOLI CHEESE CHOWDER SOUP
This broccoli cheese soup is the best that I have ever tasted! I had to beg for over a year to get the recipe. It is not a smooth soup, but more chunky and hearty, thus the chowder title. This is a great recipe for dinner, brunch or even a dinner party.
Provided by janefree
Categories Chowders
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop broccoli florets and stalk into bite size pieces. Cook broccoli just until tender. Do not overcook. Drain and set aside. Sautee chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce; melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Stir in pepper and nutmeg. Serve immediately or keep warm over low heat.
GOLDEN CHEESE/BROCCOLI CHOWDER
This chowder is a wonderful warmer-upper on a rainy afternoon. For a quick and delicious variation, spoon chowder into a split baked potato! I like all types of cooking, especially baking pies. I'm a volunteer at our local hospital. When at home, I enjoy reading, biking and hiking.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender. , Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended.
Nutrition Facts :
BROCCOLI-CHICKEN CHOWDER
A hearty dinner ready in 30 minutes! Enjoy this cheesy chicken chowder made with frozen broccoli florets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook broccoli as directed on package. Drain.
- Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in flour until well blended. Add milk and broth; cook until mixture boils and thickens, stirring constantly.
- Stir in chicken and cooked broccoli; simmer about 5 minutes, stirring occasionally, until hot. Add cheese; stir until melted.
Nutrition Facts : Calories 400, Carbohydrate 17 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 8 g
BROCCOLI AND CARROT CHOWDER
"My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 838mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 6g fiber), Protein 15g protein.
SAUSAGE BROCCOLI CHOWDER
In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside. , In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through.
Nutrition Facts : Calories 298 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.
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