Broccoli-Cheese Chowder

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Broccoli-Cheese Chowder

Broccoli-Cheese Chowder

This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.

Serves 6

Prep Time 45 min

Total Time 65 min.

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 c vegetable broth, or reduced-sodium chicken broth
  • 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1/8 teaspoon salt

Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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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