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 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.
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.
LOW CARB CHEESY BROCCOLI CHOWDER
Make and share this Low Carb Cheesy Broccoli Chowder recipe from Food.com.
Provided by Mercy
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean broccoli and cut into bite-size pieces.
- Place in 4-quart pan with chicken broth.
- Bring to a boil.
- Reduce heat and cook another 5 to 7 minutes.
- Add cream, ham, salt, pepper, cheese and butter.
- Simmer for 10 minutes, adding 1/2 to 1 cup water if it seems too thick.
EASY CHEESY VEGETABLE CHOWDER
Extreme comfort food! Cheese and vegetables in a velvety sauce. My steak and potatoes husband frequently requests this soup with fresh sourdough bread on weekends.
Provided by Belinda Duke
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
- Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
- Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 18.5 g, Cholesterol 53.2 mg, Fat 17.6 g, Fiber 2.1 g, Protein 13.7 g, SaturatedFat 10.9 g, Sodium 1259.3 mg, Sugar 5.9 g
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, 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.
CHEESY BROCCOLI CHOWDER
Make and share this Cheesy Broccoli Chowder recipe from Food.com.
Provided by mmlwjr
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine in a saucepan, add onion, celery & carrot,cook until softened, about 3 min.
- Add flour & mustard, cook stirring for a minute or two.
- 'Stir in broth & broccoli, bring to a boil.
- Simmer covered, stirring occasionally until broccoli & veggies are tender, about 10 min.
- Place broccoli mixture in a blender & process until smooth.
- Return to pan & stir in milk.
- Bring to a boil over medium heat.
- Add cheese, stir just until melted.
Nutrition Facts : Calories 438.6, Fat 30.1, SaturatedFat 15.9, Cholesterol 76.4, Sodium 909, Carbohydrate 19.8, Fiber 3.4, Sugar 3.9, Protein 24
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Reviews 26Category Healthy Broccoli RecipesRatings 26Calories 199 per serving
- 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.
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