Irish Broccoli Potato And Cheddar Chowder Recipes

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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 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

BROCCOLI CHOWDER



Broccoli Chowder image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER



Broccoli, Red Pepper, and Cheddar Chowder image

Categories     Soup/Stew     Blender     Cheese     Vegetable     Vegetarian     Lunch     Cheddar     Broccoli     Bell Pepper     Fall     Gourmet

Yield Makes about 6 cups or 4 servings

Number Of Ingredients 13

1 small head broccoli (1/2 pound)
1 large boiling potato (1/2 pound)
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
l large garlic clove, finely chopped
2 tablespoons 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 heavy cream
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

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, then 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.

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.

POTATO, BROCCOLI, AND CHEDDAR SOUP



Potato, Broccoli, and Cheddar Soup image

Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (1/4 cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
2 packed cups grated white cheddar (from an 8-ounce block)
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each 1/2 inch thick) rustic Italian bread

Steps:

  • Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
  • Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

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