Best Low Carb Cheesy Broccoli Chowder Recipes

LOW CARB BROCCOLI CHEESE SOUP

Steps:

• In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth, and pepper, and cook until the broccoli is tender (about 8-10 minutes).
• Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
• Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
• When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
• Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
• Add hot sauce, and serve.

BROCCOLI-CHEESE CHOWDER

Steps:

• 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.

KETO BROCCOLI CHEESE SOUP

Steps:

• Using a large pot over medium-high heat, saute the onion and garlic with the butter. Saute until fragrant.
• Add the broccoli florets, chicken broth, and heavy cream to the pot. Sprinkle in the garlic powder, salt, and pepper.
• Bring the pot to a boil, and then reduce the heat to medium and simmer uncovered for 10 minutes.
• Remove the pot from the heat, and begin adding in the shredded cheese 1 cup at a time. Stir in each cup of cheese prior to adding the next cup. This helps to ensure that the soup isn't clumpy.
• Optional: To thicken the soup, stir in 1/2 teaspoon of xanthan gum in the pot.
• Serve in small bowls, and top with a little shredded cheese, and serve immediately!

LOW-CARB BROCCOLI CHEDDAR SOUP

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towels-lined plate with a slotted spoon; set aside to drain.
• Add the broccoli stems, garlic and onion to the drippings in the pot and cook until slightly softened, 4 to 5 minutes. Add the paprika and crushed red pepper flakes and cook, stirring, until incorporated.
• Add the broccoli florets, chicken broth and 2 cups water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until thickened and the broccoli stems and florets are cooked through, about 25 minutes.
• Remove from the heat and use an immersion blender to blend the soup until creamy. If using a stand blender, work in batches, transferring the soup to the blender and pureeing until smooth (use caution when blending hot liquids); return the soup to the pot.
• Return the soup to medium-low heat and whisk in the Cheddar and Monterey Jack until smooth and thickened, about 5 minutes. Season with the vinegar, cayenne and some salt and pepper. Divide among bowls and sprinkle with the bacon and extra Cheddar and Monterey Jack.

LOW CARB CHEESY BROCCOLI CHOWDER

Steps:

• Clean broccoli and cut into bite-size pieces.
• Place in 4-quart pan with chicken broth.
• Bring to a boil.
• Reduce heat and cook another 5 to 7 minutes.
• Add cream, ham, salt, pepper, cheese and butter.
• Simmer for 10 minutes, adding 1/2 to 1 cup water if it seems too thick.