{soups-salads-and-salad-dressings} Broccoli Chowder Recipe

 

Broccoli Chowder Recipe

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

 Quick

TOTAL TIME: Prep/Total Time: 30 min. 

MAKES: 6 servings

Ingredients

3 cups fresh broccoli florets

  2 cups diced peeled potatoes

  2 cups water

  1/3 cup sliced green onions

  1 teaspoon salt

  1/2 teaspoon pepper

  3 tablespoons butter

  3 tablespoons all-purpose flour

  1/8 teaspoon ground nutmeg

  2 cups milk

  1/2 cup shredded cheddar cheese

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 200 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 561 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Broccoli Chowder in Country Woman September/October 2001, p41

             Beth Layman  :)


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Posted by: Beth Layman <blayman38@gmail.com>

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