Eat This: broccoli cheddar chowder (ELR14)

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Broccoli Cheddar Chowder

Who doesn’t like something warm on a cold night?  Give me anything really that I can eat with a spoon – in a bowl – and I’d be happy, curled up on the couch, yoga pants on, slippers enveloping my feet, fire roaring – and a bowl of something warm.

This is a great chowder for just one of those nights.  I’m continuing in my goal of cooking through all of Jenna’s recipes (that were on her site before Jan 1 2014) and am having fun with it so far.  Here is her recipe:

broccoli cheddar chowder
Recipe type: Soup
Cuisine: Comfort
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Creamy chowder
  • 2 T butter
  • 1 medium sized bunch broccoli, chopped (about 12 oz florets)
  • 1 russet potato
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • ¼th tsp cayenne
  • ½ tsp dry mustard
  • 1 tsp salt
  • 1½ cups grated sharp cheddar cheese (about 6 oz) - I used Vermont extra sharp white cheddar
  • 2 T all purpose flour
  • ¾ cup whole milk
  • 3 cups vegetable broth
  • More cheese for the top
  1. Blanch broccoli and set aside
  2. Dice onion and potato and cook for about 5 minutes.
  3. Add in the rest except the cheese.
  4. When boiling for about 20 minutes (or until potatoes are done), then add cheese and broccoli.
  5. Heat through and serve.