Broccoli Chowderwith Vegetarian Options Recipes

PRISCILLA'S VEGETABLE CHOWDER

Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

BROCCOLI CHOWDER

Broccoli Chowder image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

Ingredients

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Steps:

In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

BROCCOLI CHOWDER(WITH VEGETARIAN OPTIONS)

Broccoli Chowder(With Vegetarian Options) image

Adapted from Taste of Home magazine. "My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.I have changed the chicken bouillon granules to vegetable and use non dairy milk.

Provided by Sharon123

Categories Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups fresh small broccoli florets
2 medium potatoes, diced
1 1/2 cups water (I use vegetable broth if I have it)
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided (can use soy, rice, almond or coconut milk)
2 teaspoons vegetable bouillon granules (the original recipe called for chicken bouillon granules-I use Chicken Style Seasoning)
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta or other good melting cheese)

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.
Enjoy!
Yield: 6 servings.

Nutrition Facts : Calories 280.2, Fat 10.9, SaturatedFat 6.7, Cholesterol 34.8, Sodium 600.9, Carbohydrate 34.1, Fiber 2.9, Sugar 2.8, Protein 13.1

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