Best 5 Loaded Broccoli Cheese Potato Chowder Recipes

LOADED BROCCOLI-CHEESE POTATO CHOWDER

Steps:

• Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

BROCCOLI CHEESE BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
• Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
• In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
• In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
• Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

PAMPERED CHEF LOADED BAKED POTATO CHOWDER

Steps:

• Slice potatoes in half lengthwise with Santoku Knife.
• Place in Deep Covered Baker.
• Pour 1/2 cup of the milk over the potatoes.
• Microwave, covered on high for 11 minutes. Remove baker from microwave.
• Move center potatoes to ends of baker and outer potatoes to center.
• Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
• Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
• Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
• Slowly add remaining 3 cups milk, whisking until smooth.
• Add cream cheese mixture and butter to baker.
• Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
• Slice green onions with Chef's Knife.
• Carefully remove baker from microwave.
• Grate cheddar cheese over chowder using Rotary Grater.
• Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
• Serve with bacon, sour cream, and broccoli, if desired.

BROCCOLI AND POTATO CHOWDER

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.