Chowders in any season
Wintertime is a favorite time for soups and chowders. Spruce it up with some homemade bread or rolls, and add some veggies on the side if you’d like. This broccoli chowder fits the bill for aesthetics, nutrition, and flavor.
When my kids were young (under three), I made broccoli chowder often. I’m not sure what happened, but I got out of the mode and a few years later when I re-introduced this recipe, I was surprised at the resistance. But they grew up and quit fighting (because it was so good, of course).
I lost my recipe for broccoli chowder but this one is as near as the one I made some thirty-plus years ago. I got the recipe from my niece Bonita. I’ve had it often at her house and enjoy it so much. Bonita got the recipe from her mom, who got it from Taste of Home. [Find more great recipes at www.tasteofhome.com].
Broccoli is a nutritious vegetable, high in vitamins and low in calories. It’s great for roughage and can be eaten raw or cooked. Studies show that “gentle steaming provides the most benefit.” It provides gut health and helps in the prevention of diseases. Introduce it to your kids while they are little so they’ll enjoy eating “little trees” all their lives.
This recipe is a lot like the Cheddar Chowder I make. The main difference is that the cheddar chowder uses potatoes as part of its base, while this recipe uses broccoli. Whichever recipe you try, be sure to add the amount of seasonings that work for your palate. If you’re a fan of onions and garlic, you can add some of that in addition to the other ingredients. Salt brings out the flavors so be sure to add it while you’re cooking. Enjoy!
Broccoli Cheddar Chowder
- 2 cups water
- 1 cup celery chopped
- 1 cup carrots sliced thin
- 1/2 cup onion chopped
- 1 cup broccoli - cut into small pieces
- CHEESE SAUCE
- 1/2 cup butter
- 1/2 cup flour
- 2 tsp. salt
- 1/4 tsp. pepper
- 4 cups milk
- 4 cups grated cheese
- 2 cups ham or bacon chopped into 1/2 inch cubes
- garlic powder optional
- In large saucepan, combine water, celery, carrots, and onion.
- Bring to a boil and simmer for 5 minutes
- Add broccoli, and continue to simmer until the vegetables are tender/crisp
- Melt butter in kettle
- Blend in flour, salt and pepper and garlic powder
- Cook, stirring together until it thickens, about one minute
- Add milk and stir until mixture thickens
- Stir in cheese and ham cubes
- Combine mixture with undrained vegetables
- Stir and serve