Broccoli And Cheddar Chowder
Cozy Up with Creamy Broccoli Cheddar Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Broccoli Cheddar Chowder is the perfect blend of creamy, cheesy, and comforting – and surprisingly easy to make! It’s a family favorite that’s sure to become a staple in your kitchen. We’ve perfected this recipe to deliver maximum flavor with minimal effort, making it ideal for busy weeknights or a relaxed weekend meal.
This isn’t your average broccoli cheddar soup. We build layers of flavor starting with a classic mirepoix (onion, carrot, and celery) and then add a touch of spice with dry mustard and cayenne pepper. The secret to the creamy texture? A simple trick of mashing a portion of the chowder before stirring in the cheddar and sour cream. This creates a naturally thick and velvety base without needing any heavy cream!
What makes this Broccoli Cheddar Chowder so special?
- Flavorful Base: The mirepoix and subtle spices create a depth of flavor that elevates this chowder beyond the ordinary.
- Creamy Texture: The mashed potato trick ensures a luxuriously creamy texture without relying on heavy cream.
- Easy to Make: This recipe is surprisingly simple and comes together in under an hour.
- Family-Friendly: Kids and adults alike will love this comforting and delicious chowder.
Serving Suggestions:
- Serve with a side of crusty bread for dipping.
- Garnish with a sprinkle of shredded cheddar cheese and a few chopped chives.
- Pair with a simple green salad for a complete meal.
Frequently Asked Questions:
Q: Can I use frozen broccoli?
A: While fresh broccoli is preferred for the best texture and flavor, you can use frozen broccoli. Be sure to thaw it completely and pat it dry before adding it to the chowder.
Q: Can I make this chowder ahead of time?
A: Yes, you can make this chowder a day or two in advance. Store it in an airtight container in the refrigerator. You may need to add a little extra broth when reheating, as the chowder will thicken as it sits.
Q: What kind of cheese is best for this chowder?
A: Sharp cheddar cheese provides the most flavor, but you can also use medium cheddar or a blend of cheddar and Monterey Jack.
Q: Can I make this chowder dairy-free?
A: Yes, you can! Substitute the sour cream with a plant-based sour cream alternative and use a dairy-free cheddar cheese substitute.
Q: Can I add any other vegetables?
A: Absolutely! Feel free to add other vegetables like leeks, potatoes, or cauliflower to customize the chowder to your liking.
We hope you enjoy this comforting and delicious Broccoli Cheddar Chowder! It’s the perfect way to warm up on a cold day and bring a little comfort to your kitchen.
Broccoli Cheddar Chowder
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 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 14-ounce cans vegetable broth or chicken broth
- 8 ounces broccoli crowns cut into 1-inch pieces, stems and florets separated
- 1 cup shredded Cheddar cheese
- 1/2 cup sour cream
- 1/8 teaspoon salt
Instructions
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes.
- Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
- Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes.
- Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
- Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
- 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. Season with salt.
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