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! ~

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! ~

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! ~

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 ~

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.

Reader Rave ~

Made this last night and it was delicious! Ate it as leftover tonight, and I agree, it tastes even better the second time! Lots of chopping, dishes, and mostly compliments! Thanks for this tasty recipe. Definitely one to add to the fall and winter dinner rotation. : )”  ~Chey

3.17 from 12 votes

Broccoli Cheddar Cheese Chowder

Author Sue Moran


  • 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


  • 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
  • Melt the butter in a stock pot and saute the onions and chopped broccoli stems for about 7 minutes until softened but not browned.
  • 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.
  • 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.
  • Bring everything up to a simmer and cook gently for about 15 minutes. Season with salt and pepper to taste.
  • Remove from heat and slowly stir in the cheese. Stir until the cheese is melted and the soup is smooth.
  • Ladle into bowls and serve with some additional cheese for garnish.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • 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 this broccoli cheddar cheese chowder!

Creamy Broccoli and Cheddar Cheese Chowder is comfort food at its finest...made from scratch quickly and easily in 30 minutes. #recipe #homemade #easy #soup #chowder #cheese #cream #nocan #fromscratch #dinner #meatless


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  • Reply
    April 10, 2020 at 3:54 pm

    If I had to pick 10 vegetables to eat the rest of my life- broccoli would not be one of them. 20 either. After this soup it may crack my top 5. I’ve made this twice, pretty much as written. The only thing I did different was to oven roast the stems whole with olive oil, S&P for 20 minutes. I had some pretty thick stems and I thought it needed it. I pureed the soup with a stick blender but that still felt a bit granular so I broke out the Vitamix. I pureed the soup before adding the reserved florets. I made this last night and as stated it is sooo much better the next day. I’m glad I didn’t salt it because the the steaming/boiling liquid was salted paired with the sharp cheese was plenty. I think this will be a regular in my house.

  • Reply
    September 24, 2018 at 6:53 pm

    Made this last night and it was delicious! Ate it as leftover tonight, and I agree, it tastes even better the second time! Lots of chopping, dishes, and mostly compliments! Thanks for this tasty recipe. Definitely one to add to the fall and winter dinner rotation. : )

  • Reply
    July 15, 2018 at 7:17 am

    Just finished cooking this delicious recipe…substituted cooking sherry for white wine though. Delicious thanks for sharing.

  • Reply
    February 1, 2018 at 9:07 am

    It’s cold and I’ve been in the mood for some veggie chowder, and found this one. Looks great! I’m bookmarking this for later this week, thanks!

  • Reply
    November 17, 2016 at 2:50 am

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

  • Reply
    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
      November 12, 2016 at 8:36 pm

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

  • Reply
    November 12, 2016 at 4:12 pm

    I assume the florets are added in step five…

    • Reply
      November 12, 2016 at 8:37 pm

      Yes, Margaret, I corrected that, thanks!

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