Homemade Broccoli and Cheddar Chowder Recipe
Chowder is a thick, creamy soup popular in the United States, most often made with corn or clams. In this broccoli and cheese version, it’s a bit like a cross between a vegetable soup and cheese fondue – hearty, warming, and perfect with a slice of bread. It’s an ideal dish for a chilly day when you want a complete, satisfying meal in one bowl.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- broccoli - 500 g
- potatoes - 300 g
- carrot - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- butter - 30 g
- wheat flour - 25 g
- stock - 800 ml
- milk - 300 ml
- cheddar cheese - 150 g
- salt
- black pepper
Main Ingredient:
broccoli
Preparation
- Divide the broccoli into small florets, peel the stalk to remove the tough outer layer and dice it. Peel the potatoes and carrot and cut them into small cubes. Finely chop the onion and mince the garlic.
- In a large pot, melt the butter over medium heat. Add the onion and cook for 3–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic, carrot, and diced broccoli stalk. Cook for 3–4 minutes, stirring occasionally.
- Sprinkle in the flour and mix thoroughly with the vegetables. Cook for about 1 minute, until the flour is lightly cooked but not browned.
- Gradually pour in the stock, stirring constantly to avoid lumps. Add the potatoes, bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Add the broccoli florets and cook for another 8–10 minutes, until all the vegetables are tender but not overcooked.
- Pour in the milk, stir, and heat gently over low heat without bringing to a boil.
- Remove the pot from the heat, add the grated cheese, and stir until it is completely melted and the soup becomes creamy. Season with salt and pepper to taste.
- If you like, you can blend part of the soup (about 1–2 ladles) and pour it back into the pot to make it even thicker while still keeping pieces of vegetables.
- Serve the soup hot in bowls, optionally topped with a little extra grated cheese.
Storage
In fridge:
2 days
Freezing:
No
Zupę przechowuj w lodówce do 2 dni. Podgrzewaj na małym ogniu, często mieszając, żeby ser się nie przypalił na dnie. Nie zamrażaj, bo po rozmrożeniu ser i mleko mogą się zwarzyć.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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