Best Broccoli Cheddar Chowder Recipes

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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.

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.

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

CHEDDAR, HAM, AND BROCCOLI CHOWDER - SOUTHERN LADY MAGAZINE



Cheddar, Ham, and Broccoli Chowder - Southern Lady Magazine image

Warm up on cold nights with this comforting Cheddar, Ham, and Broccoli Chowder.

Provided by @MakeItYours

Number Of Ingredients 13

4 tablespoons unsalted butter, divided
8 ounces fully cooked ham, diced
1½ tablespoons minced garlic
1 cup diced red onion
¼ cup all-purpose flour
1 teaspoon fresh thyme
1 (32-ounce) carton chicken stock, divided
4 cups broccoli florets, chopped
1 (10.5-ounce) can condensed broccoli cheese soup
1 teaspoon kosher salt
½ teaspoon ground black pepper
1½ cups shredded extra-sharp Cheddar cheese
Garnish: chopped steamed broccoli, shredded Cheddar cheese, fully cooked diced ham, and ground black pepper

Steps:

  • In a large Dutch oven, melt 1 tablespoon butter over medium-high heat. Add ham; cook about 3 to 5 minutes. Remove and set aside.
  • Reduce heat to medium; add remaining 3 tablespoons butter, garlic, and onion to pot. Cook until soft and fragrant, about 3 to 5 minutes.
  • Stir in flour and thyme, stirring constantly until lightly browned, about 2 to 3 minutes. Add half of stock, scraping up any browned bits from bottom of pot. Bring to a low boil, stirring frequently until thickened. Stir in remaining stock, broccoli, soup, salt, pepper, and cooked ham. Cover, simmer, stirring occasionally until broccoli is tender, 10 to 12 minutes.
  • Remove from heat and stir in cheese. Garnish with broccoli, cheese, ham, and pepper, if desired. Serve immediately.

BROCCOLI-CHEDDAR CHOWDER



Broccoli-Cheddar Chowder image

This is a good, quick, kid-friendly tasty chowder. It can also be frozen. Sometimes I add some crushed red pepper or other herbs to jazz it up a bit.

Provided by Vicki Butts (lazyme)

Categories     Chowders

Time 1h

Number Of Ingredients 6

1 1/2 c milk
1 14-oz can(s) condensed cheddar cheese soup
1 c frozen loose-pack chopped broccoli
1/2 c frozen loose-pack hash brown potatoes
1/2 c frozen whole kernel corn
2 Tbsp chopped pimiento

Steps:

  • 1. In a medium saucepan stir together milk and soup. Cook and stir over medium heat till bubbly. Remove from the heat.
  • 2. Stir in broccoli, hash browns, corn, and pimiento; cool.
  • 3. Pour mixture into a 1-quart freezer container. Seal, label, and freeze.
  • 4. 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.

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