Broccoli Cheddar Chowder Recipes

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BROCCOLI CHOWDER WITH CHEDDAR TOASTS



Broccoli Chowder with Cheddar Toasts image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon celery seed
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes (about 6 ounces), scrubbed and quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
1 baguette, sliced into eight 1/4-inch-thick pieces
4 ounces Cheddar, cut into 8 thin slices

Steps:

  • Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
  • Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
  • Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER



Broccoli, Red Pepper, and Cheddar Chowder image

Make and share this Broccoli, Red Pepper, and Cheddar Chowder recipe from Food.com.

Provided by fallenrunner

Categories     Chowders

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups broccoli (.5 lb)
1 large potato (.5 lb)
1 large onion, chopped
1 red bell pepper, chopped
1 garlic clove
1 tablespoon unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup 2% low-fat milk
6 ounces 2% cheddar cheese

Steps:

  • Discard tough lower third of broccoli stem.
  • Peel remaining stem and finely chop.
  • Cut remaining broccoli into very small (1-inch) florets.
  • Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes.
  • Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain, reserve 3 cups cooking water for chowder.
  • Peel potato and cut into 1/2-inch cubes.
  • Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes.
  • Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute.
  • Add flour and cook, stirring, 2 minutes.
  • Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes.
  • Stir in cream and cheese and cook, stirring, until cheese is melted; season with salt and pepper.
  • Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot.
  • Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

GOLDEN CHEESE/BROCCOLI CHOWDER



Golden Cheese/Broccoli Chowder image

This chowder is a wonderful warmer-upper on a rainy afternoon. For a quick and delicious variation, spoon chowder into a split baked potato! I like all types of cooking, especially baking pies. I'm a volunteer at our local hospital. When at home, I enjoy reading, biking and hiking.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

2 cups water
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
1 pound fresh broccoli, chopped
CHEESE SAUCE:
1/2 cup butter, cubed
1/2 cup all-purpose flour
2 teaspoons salt or to taste
1/4 teaspoon white pepper
4 cups milk
Hot pepper sauce, optional
1 pound cubed Velveeta or 4 cups shredded cheddar cheese
2 cups cubed fully cooked ham

Steps:

  • In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender. , Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended.

Nutrition Facts :

BROCCOLI-CHEDDAR CHOWDER



Broccoli-Cheddar Chowder image

This is a good, quick, kid-friendy tasty chowder. It can also be frozen. Sometimes I add some crushed red pepper or other herbs to jazz it up a bit. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups milk
1 (11 ounce) can condensed cheddar cheese soup
1 cup frozen chopped broccoli
1/2 cup frozen hash brown potatoes
1/2 cup frozen whole kernel corn
2 tablespoons chopped pimiento

Steps:

  • In a medium saucepan stir together milk and soup. Cook and stir over medium.
  • heat till bubbly. Remove from the heat. Stir in broccoli, hash browns,.
  • corn, and pimiento; cool. Pour mixture into a 1-quart freezer container.
  • Seal, label, and freeze.
  • To serve, transfer frozen mixture to a large saucepan. Cover and cook over.
  • medium low heat for 40-45 minutes or till heated through. stirring.
  • occasionally.

Nutrition Facts : Calories 147.8, Fat 6.9, SaturatedFat 4.2, Cholesterol 20.5, Sodium 441.1, Carbohydrate 17.3, Fiber 2.1, Sugar 0.7, Protein 6.1

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