Broccoli Cheddar Chowder Recipe

Name: Broccoli Cheddar Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Butter; 1 whole Medium Onion, Chopped; 2 cups Carrots, Shredded; 1 bunch Celery, Chopped; 2 Tablespoons Minced Garlic; 64 ounces, fluid Chicken Broth; 4 whole Large Baking Potatoes, Peeled And Chopped; 1 Tablespoon Flour; 1 cup Water, Divided; 2 Tablespoons Cornstarch; 1-1/2 cup Milk; 6 cups Frozen Broccoli, Thawed And Chopped; 4 cups Shredded Cheddar Cheese; 1 Tablespoon Seasoned Salt; 1 Tablespoon Black Pepper

Servings: persons

4 Tablespoons Butter
1 whole Medium Onion, Chopped
2 cups Carrots, Shredded
1 bunch Celery, Chopped
2 Tablespoons Minced Garlic
64 ounces, fluid Chicken Broth
4 whole Large Baking Potatoes, Peeled And Chopped
1 Tablespoon Flour
1 cup Water, Divided
2 Tablespoons Cornstarch
1-1/2 cup Milk
6 cups Frozen Broccoli, Thawed And Chopped
4 cups Shredded Cheddar Cheese
1 Tablespoon Seasoned Salt
1 Tablespoon Black Pepper

1
In a large soup pot, melt the butter over medium. Add the onions, carrots, and celery and saute over medium heat until tender, about 20 minutes. Add the garlic and cook for 2 more minutes. Add the chicken broth and potatoes, then bring the mixture to a boil and cook until the potatoes are tender, about 30 more minutes.
2
While the potatoes are cooking, make your two slurries: in two separate small bowls, combine flour and 1/2 cup water and combine cornstarch and 1/2 cup water, stirring each mixture until opaque and homogenous. When the potatoes are tender, add both the slurry mixtures and simmer over medium-low heat until the soup is slightly thickened, about 15 minutes.
3
Next add the milk and broccoli, and cook until the broccoli is just heated through, about 10 minutes. Remove the soup from heat and stir in the cheese. Let the soup cool for 5 minutes before serving to allow the cheese to melt and the soup to continue thickening. Season to taste. Serve with crusty bread.

1635

kcal

Calories

Fat

Carbs

185

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 Tablespoons Butter, 1 whole Medium Onion, Chopped, 2 cups Carrots, Shredded, 1 bunch Celery, Chopped, and more.

Yes, Broccoli Cheddar Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Cheddar Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions