Vegetarian

Broccoli-Cheese Chowder takes several minutes to prepare.

Broccoli-Cheese Chowder takes several minutes to cook.

Broccoli-Cheese Chowder makes 6 servings.

The ingredients for Broccoli-Cheese Chowder are:

1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt

Here is how you make Broccoli-Cheese Chowder:

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.Serving Size: 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MARIELAF42.

The nutritional information for Broccoli-Cheese Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 168.0

• Total Fat: 8.5 g
• Cholesterol: 24.7 mg
• Sodium: 747.1 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.7 g
• Protein: 7.8 g