Creamy Broccoli Chowder Recipes

BROCCOLI CHOWDER

Steps:

• Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
• Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
• Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

CREAMY CORN AND BROCCOLI CHOWDER

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
• Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
• Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
• Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
• Bake in preheated oven for 30 minutes.

CREAMY CORN AND BROCCOLI CHOWDER

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
• Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

BROCCOLI CHOWDER

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.

CREAMY BROCCOLI CHOWDER

Steps:

• Combine Potatoes, Sauce Mix and remaining ingredients except cheese in a large saucepan or Dutch oven and heat to a boiling over high heat, stirring occasionally and breaking up broccoli with fork.
• Reduce heat, cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and pepper to taste if desired.
• Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
• Enjoy!

BROCCOLI CHOWDER WITH CORN AND BACON

Steps:

• In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
• Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

CREAMY BROCCOLI AND POTATO CHOWDER

Steps:

• 1. In dutch oven; add diced pototoes, onion and evaporated milk. Add just enough water to completely cover potatoes. Bring to a boil stirring constantly until potatoes are tender. Reduce heat to medium and add broccoli. Continue cooking until broccoli is crisp tender.
• 2. Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
• 3. Add cream cheese and stir until completely melted into soup. Add half & half and broccoli cheese soup (undiluted). Continue stirring over medium heat until all ingredients are well incorporated and soup has thickened. Feel free to add more half & half to your disired consistency; as some of the liquid may evaporate during the cooking process.
• 4. Remove from heat. Top with shredded cheese and scallions. Add salt and pepper to taste! Important note: By adding the soup and cream last keeps this soup from scalding on the bottom while potatoes are cooking.