Broccoli Chowder

Name: Broccoli Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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 whole milk; 1/2 cup shredded cheddar cheese

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

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.

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 whole milk
1/2 cup shredded cheddar cheese

Directions

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

1 cup: 200 calories, 11g fat (7g saturated fat), 36mg cholesterol, 561mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.

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.

Recipe Creator