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Broccoli-Cheddar Chowder

Approximately 199 Calories for 1 cup
Carbs: 23g Proteins: 9g Fats: 9g

Broccoli-Cheddar Chowder
  • 1 tbsp extra-virgin olive oil
  • 1 larch onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 larch potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1/2 tsp dry mustard
  • 1/8 tsp cayenne pepper
  • 2 14-oz cans vegetable broth, or reduced-sodium chicken broth
  • 8 oz broccoli crowns, cut into 1-inch pieces, stems and florets separated
  • 1 c shredded reduced-fat Cheddar cheese
  • 1/2 c reduced-fat sour cream
  • 1/8 tsp salt (or salt to taste)
1. Heat oil in large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5-6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

2. 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.

3. 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.

Enjoy! My whole family loved this soup!

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