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Broccoli Cheddar Chowder

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American
Servings 6

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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