Creamy Broccoli Chowder

Warm up with a comforting bowl of Creamy Broccoli Chowder, a luscious and hearty soup packed with fresh vegetables, silky cheddar cheese, and a velvety blend of milk and cream. This easy-to-make chowder combines tender broccoli florets, diced potatoes, and a medley of aromatic veggies sautéed to perfection, all simmered in a rich, flavor-loaded broth thickened with a buttery roux. Partially blended for the perfect mix of creamy and chunky textures, this one-pot wonder is seasoned with paprika, garlic, and black pepper for a subtle kick. Perfect as a cozy family dinner or a crowd-pleasing appetizer, garnish each bowl with crispy crumbled bacon or extra cheddar for a decadent finishing touch. Ideal for busy weeknights or leisurely weekends, this recipe is ready in under an hour and serves up pure comfort with every spoonful.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups Broccoli florets
• 2 medium Russet potatoes
• 1 large Carrot
• 2 Celery stalks
• 1 medium Yellow onion
• 3 Garlic cloves
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cups Cheddar cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Paprika
• 1 tablespoon Olive oil
• 0 Optional garnish: crumbled bacon or additional shredded cheese

Directions

Step 1

Wash and chop the broccoli into small florets. Peel and dice the potatoes into 1/2-inch cubes. Thinly slice the carrot and celery. Finely chop the onion, and mince the garlic.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened and fragrant.

Step 3

Stir in the butter and let it melt. Add the flour, and whisk constantly for 1-2 minutes to create a roux.

Step 4

Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Bring to a simmer.

Step 5

Add the diced potatoes and broccoli florets to the pot. Season with salt, black pepper, and paprika. Cover and cook for 15 minutes, or until the vegetables are tender.

Step 6

Using an immersion blender, partially blend the soup to create a creamy consistency while leaving some chunks of vegetables for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)

Step 7

Stir in the milk, heavy cream, and shredded cheddar cheese. Cook over low heat, stirring occasionally, until the cheese is melted and the chowder is creamy.

Step 8

Taste and adjust seasoning if needed. If the chowder is too thick, you can thin it with a little more broth or milk.

Step 9

Ladle the chowder into bowls and garnish with crumbled bacon or additional shredded cheese if desired. Serve hot.

Nutrition Facts

Serving size	(2986.8g)

Amount per serving	% Daily Value*
Calories	3117.6

Total Fat 221.9g	0%
Saturated Fat 128.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 644.3mg	0%
Sodium 8128.3mg	0%
Total Carbohydrate 168.4g	0%
Dietary Fiber 21.7g	0%
Total Sugars 42.8g
Protein 109.2g	0%

Vitamin D 269.4IU	0%
Calcium 2574.8mg	0%
Iron 11.7mg	0%
Potassium 3761.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 14.1%

Carbs: 21.7%