Creamy Broccoli and Potato Chowder
Creamy Broccoli and Potato Chowder
Ingredients
For the Chowder Base
- 3 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth, or vegetable broth
- 1 cup milk, whole milk recommended
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, ground
For the Vegetables and Cheese
- 2 pounds potatoes, Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
- 3 cups broccoli florets, fresh or frozen
- 1 1/2 cups sharp cheddar cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery and cook, stirring occasionally, until softened, about 5 to 7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth and milk until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring frequently.
⏱️ 5 min
- 5
Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 15 min
- 6
Stir in the broccoli florets and continue to simmer for another 5 to 7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min
- 7
Remove the pot from the heat. Stir in the heavy cream, shredded sharp cheddar cheese, salt, black pepper, and ground nutmeg until the cheese is fully melted and the chowder is creamy. Taste and adjust seasonings as needed.
⏱️ 3 min
- 8
Ladle the creamy broccoli and potato chowder into bowls. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Broccoli and Potato Chowder
Ingredients
For the Chowder Base
- 3 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth, or vegetable broth
- 1 cup milk, whole milk recommended
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, ground
For the Vegetables and Cheese
- 2 pounds potatoes, Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
- 3 cups broccoli florets, fresh or frozen
- 1 1/2 cups sharp cheddar cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery and cook, stirring occasionally, until softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to create a roux. This will help thicken the chowder.
⏱️ 2 min - 4
Gradually whisk in the chicken broth and milk until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring frequently.
⏱️ 5 min - 5
Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 15 min - 6
Stir in the broccoli florets and continue to simmer for another 5 to 7 minutes, or until the broccoli is tender-crisp.
⏱️ 7 min - 7
Remove the pot from the heat. Stir in the heavy cream, shredded sharp cheddar cheese, salt, black pepper, and ground nutmeg until the cheese is fully melted and the chowder is creamy. Taste and adjust seasonings as needed.
⏱️ 3 min - 8
Ladle the creamy broccoli and potato chowder into bowls. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min