Broccoli Chowder Recipe

Name: Broccoli Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 large onion, chopped; 1 large carrot, diced; 2 stalks celery, diced; 1 large potato, peeled and diced; 2 garlic cloves, minced; 1 tablespoon all-purpose flour; ½ teaspoon dry mustard; ⅛ teaspoon cayenne pepper; 2 (14 ounce) cans vegetable broth or 2 (14 ounce) cans reduced-sodium chicken broth; 8 ounces broccoli florets, cut into 1-inch pieces, stems and florets separated; 1 cup reduced-fat cheddar cheese, shredded; ½ cup reduced-fat sour cream; ⅛ teaspoon salt

Servings: persons

1 tablespoon extra virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 (14 ounce) cans vegetable broth or 2 (14 ounce) cans reduced-sodium chicken broth
8 ounces broccoli florets, cut into 1-inch pieces, stems and florets separated
1 cup reduced-fat cheddar cheese, shredded
½ cup reduced-fat sour cream
⅛ teaspoon salt

1
Heat oil in a Dutch oven or large saucepan over medium-high heat.
2
Add onion, carrot and celery.
3
Cook, stirring often, until the onion and celery soften.
4
Add potato and garlic cook while stirring for about 2 minutes.
5
Stir in flour, dry mustard and cayenne.
6
Cook, stirring often, for about another 2 minutes.
7
Add broth and broccoli stems; bring to a boil.
8
Cover and reduce heat to medium.
9
Simmer, stirring occasionally, for 10 minutes.
10
Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
11
Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
12
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.
13
Season with salt.
14
***Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off.
15
Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
16
MAKE AHEAD TIP: Prepare through Step 2.
17
Cover and refrigerate for up to 2 days or freeze for up to 2 months.

443

kcal

Calories

Fat

Carbs

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 large onion, chopped, 1 large carrot, diced, 2 stalks celery, diced, and more.

Yes, Broccoli 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 Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions