Broccoli Chowder With Vegetarian Options Recipes
BROCCOLI CHOWDER
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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 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.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
VEGETABLE CHOWDER
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Provided by TALL MOM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 7
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g
MUSHROOM VEGGIE CHOWDER
This rich buttery broth is loaded with mushrooms, broccoli and corn. I made it for "Souper Sunday" at our church, and it sure didn't last long! -Edward Reis, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 50 servings (12-1/2 quarts).
Number Of Ingredients 11
Steps:
- In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper; stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook 2 minutes longer or until thickened and bubbly. , Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted.
Nutrition Facts : Calories 185 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
CHEDDAR BROCCOLI CHOWDER
Make and share this Cheddar Broccoli Chowder recipe from Food.com.
Provided by swiz58
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan.
- Cook onion until softened.
- Blend in flour.
- Stir in stock.
- Bring to a boil, stirring until thickened.
- Add potatoes and bay leaf.
- Reduce heat.
- Cover and simmer, stirring occasionally for 10 minutes.
- Add broccoli and simmer, stirring occasionally for 10 minutes.
- Stir in milk and cheese.
- Heat until cheese melts.
- Remove bay leaf.
- Do not let soup boil.
- Season to taste.
Nutrition Facts : Calories 466, Fat 25.7, SaturatedFat 15.3, Cholesterol 78, Sodium 634.3, Carbohydrate 37.5, Fiber 4, Sugar 6, Protein 22.6
BROCCOLI CHOWDER(WITH VEGETARIAN OPTIONS)
Adapted from Taste of Home magazine. "My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.I have changed the chicken bouillon granules to vegetable and use non dairy milk.
Provided by Sharon123
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil.
- Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
- Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
- In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in cheese just until melted.
- Enjoy!
- Yield: 6 servings.
Nutrition Facts : Calories 280.2, Fat 10.9, SaturatedFat 6.7, Cholesterol 34.8, Sodium 600.9, Carbohydrate 34.1, Fiber 2.9, Sugar 2.8, Protein 13.1
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