Potato and Broccoli Chowder with Bread Bowls Recipe

Name: Potato and Broccoli Chowder with Bread Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sliced peeled potatoes; 2 ½ cups broccoli florets; 1 cup chopped onion; 1 cup grated carrot; 2 celery ribs, diced; ¼ cup chicken bouillon granule; 3 cups water; ¾ cup butter; ¾ cup flour; 4 cups milk; 1 teaspoon salt; ¼ teaspoon pepper; 1 cup shredded cheddar cheese; 1 cup cubed cooked ham; frozen bread dough

Servings: persons

3 cups sliced peeled potatoes
2 ½ cups broccoli florets
1 cup chopped onion
1 cup grated carrot
2 celery ribs, diced
¼ cup chicken bouillon granule
3 cups water
¾ cup butter
¾ cup flour
4 cups milk
1 teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
1 cup cubed cooked ham
frozen bread dough

1
In a soup kettle, combine items 1-7, simmer for 20 minutes covered or until vegetables are tender.
2
In a saucepan, melt better, stir in flour, cook& stir over medium heat 2 minutes stirring constantly.
3
Stir in milk, salt and pepper and bring to a boil.
4
Boil and stir 2 minutes.
5
Add to vegetable mix with ham.
6
Simmer 10 minutes.
7
Stir in cheese until just melted.
8
Bread Bowls: 1 loaf frozen bread (this will make 3 bowls- Rhodes is good brand to use).
9
Let thaw slightly.
10
Cut into 3 even pieces and shape into balls.
11
Let rise and bake according to package directions.
12
Once baked, cut into top of bread and take out bread to form a bowl.

1019

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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: 3 cups sliced peeled potatoes, 2 ½ cups broccoli florets, 1 cup chopped onion, 1 cup grated carrot, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato and Broccoli Chowder with Bread Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions