Smoky Cheddar Potato Broccoli Chowder
Smoky Cheddar Potato Broccoli Chowder
Ingredients
For the Chowder Base
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups potatoes, peeled and diced into 1/2-inch pieces
- 2 cups broccoli florets, small
- 1 1/2 cups half-and-half
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheese and Garnish
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 strips bacon, cooked crispy and crumbled (optional)
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
⏱️ 3 min
- 5
Add the diced potatoes to the pot. Cover and simmer for 10 minutes, or until the potatoes are slightly tender.
⏱️ 10 min
- 6
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.
⏱️ 7 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Cheddar Potato Broccoli Chowder
Ingredients
For the Chowder Base
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups potatoes, peeled and diced into 1/2-inch pieces
- 2 cups broccoli florets, small
- 1 1/2 cups half-and-half
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheese and Garnish
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 strips bacon, cooked crispy and crumbled (optional)
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 7 min - 2
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min - 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
⏱️ 3 min - 5
Add the diced potatoes to the pot. Cover and simmer for 10 minutes, or until the potatoes are slightly tender.
⏱️ 10 min - 6
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.
⏱️ 7 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 3 min