Best 3 Broccoli Cheddar Chowder Recipes

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Broccoli Cheddar Chowder is a comforting and versatile soup that is loved by people of all ages. This creamy and cheesy soup is perfect for a cold winter's day, or as a light and flavorful lunch option. The combination of cheddar cheese, broccoli, and other vegetables creates a rich and satisfying soup that is sure to please everyone. With so many variations and recipes available, finding the best broccoli cheddar chowder can be a daunting task. This article will provide you with some tips and tricks to help you find the perfect broccoli cheddar chowder recipe for your tastes and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER



Broccoli, Red Pepper, and Cheddar Chowder image

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

2 cups broccoli (.5 lb)
1 large potato (.5 lb)
1 large onion, chopped
1 red bell pepper, chopped
1 garlic clove
1 tablespoon unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup 2% low-fat milk
6 ounces 2% cheddar cheese

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-CHEDDAR CHOWDER



Broccoli-Cheddar Chowder image

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

1 1/2 cups milk
1 (11 ounce) can condensed cheddar cheese soup
1 cup frozen chopped broccoli
1/2 cup frozen hash brown potatoes
1/2 cup frozen whole kernel corn
2 tablespoons chopped pimiento

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

BROCCOLI-CHEDDAR CHOWDER



Broccoli-Cheddar Chowder image

This is a good, quick, kid-friendly tasty chowder. It can also be frozen. Sometimes I add some crushed red pepper or other herbs to jazz it up a bit.

Provided by Vicki Butts (lazyme)

Categories     Chowders

Time 1h

Number Of Ingredients 6

1 1/2 c milk
1 14-oz can(s) condensed cheddar cheese soup
1 c frozen loose-pack chopped broccoli
1/2 c frozen loose-pack hash brown potatoes
1/2 c frozen whole kernel corn
2 Tbsp chopped pimiento

Steps:

  • 1. In a medium saucepan stir together milk and soup. Cook and stir over medium heat till bubbly. Remove from the heat.
  • 2. Stir in broccoli, hash browns, corn, and pimiento; cool.
  • 3. Pour mixture into a 1-quart freezer container. Seal, label, and freeze.
  • 4. 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.

Tips:

  • Use a good quality cheddar cheese. A sharp cheddar will give the soup a more robust flavor, while a mild cheddar will produce a milder taste.
  • Don't overcook the vegetables. Overcooked vegetables will lose their flavor and texture.
  • Use a good quality chicken broth. A homemade chicken broth will give the soup a richer flavor, but a store-bought broth will also work well.
  • Season the soup to taste. Add salt, pepper, and other spices to taste.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the soup and add a bit of texture.

Conclusion:

Broccoli cheddar chowder is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, rich flavor, and hearty ingredients, this soup is sure to be a hit with your family and friends. So next time you're looking for a warm and satisfying meal, give this broccoli cheddar chowder recipe a try.

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