Golden Cheesebroccoli Chowder Recipes

BROCCOLI-CHEESE CHOWDER

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
• 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.
• 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.

BROCCOLI CHEESE CHOWDER

Steps:

• Remove florets from broccoli head.
• Cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. Set florets aside for later. Chop broccoli stalk into small cubes.
• Melt butter in a large heavy saucepan.
• Add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft.
• Add cumin and flour and cook for 1 minute, stirring constantly.
• Add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender.
• Stir in cream and cheese.
• Season with salt and pepper.
• Puree the soup in a blender until smooth ( Be Careful if doing this while HOT).
• Add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets).
• Taste and season again if necessary.
• Heat through before serving.