Broccoli and Cheddar Cheese Chowder

Creamy Broccoli and Cheddar Cheese Chowder is comfort food at its finest…made from scratch quickly and easily in 30 minutes.

Broccoli Cheddar Cheese Chowder is comfort food at its finest! ~ theviewfromgreatisland.com

This sublime warming soup is made with lots of fresh broccoli (no frozen mushy stuff, please), yukon gold potatoes, and sweet onion.  There’s a light creamy broth, a good amount of sharp cheddar cheese, and a few special ingredients that, at least for me, make it a personal favorite.  It’s patterned after my beloved Corn and Cheddar Cheese Chowder.

Broccoli & Cheddar Cheese Chowder is a warm and comforting meal that everybody loves! ~ theviewfromgreatisland.com

This Broccoli and Cheddar Cheese Chowder is a quick soup that can be ready in 30 minutes, if you’re organized.  I saute chopped onions in butter for several minutes, and then stir in flour to make a roux.  I add the first of the secret ingredients ~ white wine ~ to the pan and then some half and half.  While this is going on, the chopped broccoli gets a splash of water and 3 minutes in the microwave ~ it comes out perfectly tender but not mushy.  I briefly boil chopped Yukon gold potatoes with a bay leaf, cumin seeds, and ground sage, three more of my secret ingredients.  The flavor combination is unique and wonderful.

TIP: Don’t throw away the broccoli stems, they’re delicious.  I chop them up and saute them with the onions.

Broccoli Cheddar Cheese Chowder is a wonderfully comforting meal made in 30 minutes! ~ theviewfromgreatisland.com

Once everything is combined I add the last secret ingredient, a good sprinkle of freshly grated nutmeg.  The flavor is subtle but sets off the creamy soup perfectly.  I pull the pan off the heat and whisk in the cheese to finish it off.

TIP: Which cheese to choose?  You can use white or yellow cheddar, sharp or mild.  I like to use fully flavored aged cheddar, but it doesn’t melt as smoothly as a milder cheese…you’ll need to decide whether flavor or texture is more important to you.

Broccoli Cheddar Cheese Chowder is a quick and easy comforting meal ~ theviewfromgreatisland.com

TIP: This soup actually improves overnight, but you have to reheat it gently so you don’t curdle the cheese.  Set it, covered, on the stove over super low heat and stir it every so often while it comes up to temperature.  Don’t rush it.

Broccoli Cheddar Cheese Chowder

Yield: serves 6

Broccoli Cheddar Cheese Chowder

Ingredients

  • 1 lb broccoli, chopped into 1/2 pieces, florets, and stems
  • 2 Tbsp unsalted butter
  • 1 sweet onion, diced
  • 1 lb Yukon gold potatoes, washed and diced (don't peel)
  • 2 bay leaves
  • 1/2 tsp cumin seeds
  • 1/2 tsp dried sage
  • salt and black pepper to taste
  • 2 Tbsp flour
  • a splash (1/4 cup) white wine
  • 1 1/2 cups half and half
  • 1 1/2 cups chicken stock (or vegetable stock)
  • 1 1/2 cups shredded sharp cheddar cheese plus more for garnish

Instructions

  1. Put the broccoli florets (not the stems) in a microwave safe bowl and add 3 tablespoons of water. Cover and microwave on high for 3 minutes. Set aside
  2. Melt the butter in a stock pot and saute the onions and chopped broccoli stems for about 7 minutes until softened but not browned.
  3. Meanwhile put the potatoes, bay leaves, cumin seeds and sage in a saucepan and cover with water. Bring to a boil and simmer until tender, about 6-8 minutes. Don't over cook them.
  4. Add the flour to the onions and cook, stirring, for one minute. Add the wine to the pan and stir to combine everything. Stir in the half and half and chicken stock. Add the potatoes and 1 1/2 cups of their cooking water, along with the broccoli.
  5. Bring everything up to a simmer and cook gently for about 15 minutes. Season with salt and pepper to taste.
  6. Remove from heat and slowly stir in the cheese. Stir until the cheese is melted and the soup is smooth.
  7. Ladle into bowls and serve with some additional cheese for garnish.
https://theviewfromgreatisland.com/broccoli-cheddar-cheese-chowder-recipe/

Notes:

  • If you love creamy chowders, you will probably also love my Shrimp Bisque.  It has a wonderful flavor because I made the stock using the shrimp shells.

don’t forget to pin it!

Broccoli and Cheddar Cheese Chowder is a warm and comforting 30 minute meal! ~ theviewfromgreatisland.com

 

19 Comments

  • Reply
    manu
    November 17, 2016 at 2:50 am

    Oh this soup is delicious and perfect for Autumn.
    Thanks for sharing.
    Love

  • Reply
    Alexandra
    November 13, 2016 at 12:26 pm

    This is a so very good chowder Sue. Just made it last night -when the wind was so strong thought the whole house were to take off- and it was such a success! My husband and I had it for dinner again earlier today and yes! you are right – next day is even better. I only added light cream for a bit of respect to our cholesterols…..

  • Reply
    Laura | Tutti Dolci
    November 12, 2016 at 9:29 pm

    Oh yes, this is the ultimate bowl of comfort! Love that touch of nutmeg too – it makes all the difference!

  • Reply
    Robyn @ Simply Fresh Dinners
    November 12, 2016 at 4:22 pm

    LOL, I don’t like the mushy frozen stuff either, Sue. And I’m definitely a fan of sharp cheddar. I use the broccoli stems as well and when I use them raw in salads, I peel them first so they’re a little softer – loads of nutrients in those things!
    This chowder is so fabulous. We’re both on a chowder kick this week! Hope your weekend is fabulous :)

    • Reply
      Sue
      November 12, 2016 at 8:36 pm

      I’ve never used them in salads, I’ll try that, thanks Robyn :)

  • Reply
    Margaret
    November 12, 2016 at 4:12 pm

    I assume the florets are added in step five…

    • Reply
      Sue
      November 12, 2016 at 8:37 pm

      Yes, Margaret, I corrected that, thanks!

  • Reply
    Adina
    November 12, 2016 at 6:41 am

    I made something similar this week, just differently spiced, it was so delicious! I will try the cumin and nutmeg next time. Love that flowery bowl!

    • Reply
      Sue
      November 13, 2016 at 8:34 am

      Thanks Adina ~ the bowls are made by my friend Sandy, there’s a link to her Etsy site on my sidebar <3

  • Reply
    Jules @ WolfItDown
    November 10, 2016 at 8:23 am

    Mmmm I love how the Autumn brings all these lovely warming dishes upon the blogs :D This chowder looks amazing! x

  • Reply
    Bharat ratna
    November 9, 2016 at 6:16 pm

    This looks fantastic!! I want a cupful today. <3

  • Reply
    2 sisters recipes
    November 9, 2016 at 3:01 pm

    Wow this is the perfect time for a creamy soup like this broccoli and cheese – Love it !! And love the chowder idea – :)

  • Reply
    Chris Scheuer
    November 9, 2016 at 10:06 am

    It’s cool, cloudy and a bit dreary here today. This wonderful looking soup would be fantastic. Sage is a wonderful addition!

  • Reply
    John/Kitchen Riffs
    November 9, 2016 at 8:00 am

    Broccoli and cheddar cheese is a wonderful combo! I’ve had the two in soup before, but have never made one. Love the idea of a chowder! Really good — thanks.

    • Reply
      Sue
      November 9, 2016 at 9:36 am

      I agree, broccoli and cheese just belong together!

  • Reply
    Jennifer @ Seasons and Suppers
    November 9, 2016 at 7:31 am

    Beautiful! I think a comforting soup is definitely in order today ;)

  • Reply
    Summer
    November 9, 2016 at 6:21 am

    This is so rich and looks so tasty ?

  • Reply
    Tricia @ Saving room for dessert
    November 9, 2016 at 6:02 am

    My favorite creamy soup! This sounds and looks like a great recipe. Love the addition of sage and wine. Pinning :)

  • Reply
    Angie@Angie's Recipes
    November 9, 2016 at 5:19 am

    So creamy, comforting and flavourful….absolutely perfect, Sue.

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