BROCCOLI-CHEDDAR CHOWDER
This is a good, quick, kid-friendy tasty chowder. It can also be frozen. Sometimes I add some crushed red pepper or other herbs to jazz it up a bit. ZWT Mid-West region (corn).
Provided by lazyme
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan stir together milk and soup. Cook and stir over medium.
- heat till bubbly. Remove from the heat. Stir in broccoli, hash browns,.
- corn, and pimiento; cool. Pour mixture into a 1-quart freezer container.
- Seal, label, and freeze.
- To serve, transfer frozen mixture to a large saucepan. Cover and cook over.
- medium low heat for 40-45 minutes or till heated through. stirring.
- occasionally.
Nutrition Facts : Calories 147.8, Fat 6.9, SaturatedFat 4.2, Cholesterol 20.5, Sodium 441.1, Carbohydrate 17.3, Fiber 2.1, Sugar 0.7, Protein 6.1
ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
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.
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Make and share this Broccoli, Red Pepper, and Cheddar Chowder recipe from Food.com.
Provided by fallenrunner
Categories Chowders
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
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; 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
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
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
CREAMY POTATO/CHEDDAR CHOWDER
Potatoes, cheese, broccoli, ham, and carrots. This is a nice comfort food for those cold winter days. I sometimes add garlic in mine as Im a garlic lover.
Provided by kzbhansen
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
- Cover and simmer 10 minutes.
- DO NOT DRAIN!
- Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
- Add all of this to the Potato/Carrot mixture.
- Heat but dont boil.
BROCCOLI AND POTATO CHOWDER
From The Simply Healthy Lowfat Cookbook, 1995, this recipe makes a comforting soup. Instead of the chicken broth & water, a similar measure of my own Chicken Broth Supreme!
Provided by Sydney Mike
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, combine broccoli, potato, onion & diluted broth.
- Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
- In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
- Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
- Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.
Nutrition Facts : Calories 280.3, Fat 9, SaturatedFat 5.2, Cholesterol 26.2, Sodium 515.6, Carbohydrate 35.8, Fiber 6, Sugar 11.4, Protein 17
BROCCOLI CHEESE CHOWDER
There aren't that many recipes posted for broccoli cheese soup, and being one of my favourite comfort soups, I thought I would share mine. I like to sprinkle red pepper and put a small swirl of cream on top when I serve it.
Provided by ChefDebs
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove florets from broccoli head.
- Cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. Set florets aside for later. Chop broccoli stalk into small cubes.
- Melt butter in a large heavy saucepan.
- Add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft.
- Add cumin and flour and cook for 1 minute, stirring constantly.
- Add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender.
- Stir in cream and cheese.
- Season with salt and pepper.
- Puree the soup in a blender until smooth ( Be Careful if doing this while HOT).
- Add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets).
- Taste and season again if necessary.
- Heat through before serving.
Nutrition Facts : Calories 293.8, Fat 17.4, SaturatedFat 10.7, Cholesterol 51.2, Sodium 501.4, Carbohydrate 24.1, Fiber 4.4, Sugar 3.7, Protein 12.8
BROCCOLI-CHEDDAR-CHICKEN CHOWDER
In this healthy broccoli-Cheddar-chicken chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy broccoli, Cheddar and chicken chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
- Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
- Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 25.2 g, Cholesterol 64.5 mg, Fat 17.8 g, Fiber 3.1 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 354.1 mg, Sugar 4.8 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
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
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.
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.
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.
CHEDDAR POTATO CHOWDER
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
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.
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