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In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.

Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.

Add the diced potatoes to the pot. Cover and simmer for 10 minutes, or until the potatoes are slightly tender.

Stir in the broccoli florets, smoked paprika, and Dijon mustard. Continue to simmer, uncovered, for another 5-7 minutes, or until the broccoli is tender-crisp and the potatoes are fully cooked.

Reduce the heat to low. Stir in the half-and-half, shredded sharp cheddar cheese, salt, and black pepper. Cook, stirring occasionally, until the cheese is melted and the chowder is heated through. Do not boil after adding the half-and-half.

Taste and adjust seasonings as needed. Ladle the smoky cheddar potato broccoli chowder into bowls. Garnish with crumbled bacon and fresh chives, if desired, and serve hot.


In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.

Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.

Add the diced potatoes to the pot. Cover and simmer for 10 minutes, or until the potatoes are slightly tender.

Stir in the broccoli florets, smoked paprika, and Dijon mustard. Continue to simmer, uncovered, for another 5-7 minutes, or until the broccoli is tender-crisp and the potatoes are fully cooked.

Reduce the heat to low. Stir in the half-and-half, shredded sharp cheddar cheese, salt, and black pepper. Cook, stirring occasionally, until the cheese is melted and the chowder is heated through. Do not boil after adding the half-and-half.

Taste and adjust seasonings as needed. Ladle the smoky cheddar potato broccoli chowder into bowls. Garnish with crumbled bacon and fresh chives, if desired, and serve hot.
