Irish Broccoli Potato And Cheddar Chowder Recipes

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CREAMY POTATO/CHEDDAR CHOWDER



Creamy Potato/Cheddar Chowder image

Potatoes, cheese, broccoli, ham, and carrots. This is a nice comfort food for those cold winter days. I sometimes add garlic in mine as Im a garlic lover.

Provided by kzbhansen

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups water, boiling
2 cups potatoes, diced
1/2 cup carrot, chopped
1/2 cup broccoli, chopped
1/4 cup onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 garlic clove, chopped (optional)
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups cheddar cheese, shredded
1 cup ham, Cooked and cubed

Steps:

  • In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
  • Cover and simmer 10 minutes.
  • DO NOT DRAIN!
  • Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
  • Add all of this to the Potato/Carrot mixture.
  • Heat but dont boil.

BROCCOLI AND POTATO CHOWDER



Broccoli and Potato Chowder image

From The Simply Healthy Lowfat Cookbook, 1995, this recipe makes a comforting soup. Instead of the chicken broth & water, a similar measure of my own Chicken Broth Supreme!

Provided by Sydney Mike

Categories     Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 lbs broccoli
1/2 lb potato, red, unpeeled, diced
1 onion, small, chopped
3/4 cup chicken broth
3/4 cup water
2 cups low-fat milk (1%)
1/4 cup flour
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper, fresnly ground
3 ounces monterey jack cheese, shredded
1/2 cup red bell pepper, minced

Steps:

  • In large saucepan, combine broccoli, potato, onion & diluted broth.
  • Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
  • In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
  • Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
  • Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.

Nutrition Facts : Calories 280.3, Fat 9, SaturatedFat 5.2, Cholesterol 26.2, Sodium 515.6, Carbohydrate 35.8, Fiber 6, Sugar 11.4, Protein 17

LOADED BROCCOLI-CHEESE POTATO CHOWDER



Loaded Broccoli-Cheese Potato Chowder image

For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! -Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

1 package (20 ounces) refrigerated O'Brien hash brown potatoes
1 garlic clove, minced
2 cups reduced-fat sour cream
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 cups vegetable stock
1 package (12 ounces) frozen broccoli florets, thawed
4 cups shredded cheddar cheese, divided
1/2 cup finely chopped green onions

Steps:

  • Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

Nutrition Facts : Calories 386 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 921mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

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.

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