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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is by far one of my favorite soup recipes. Its really satisfying, kid friendly, and low in calories. I love chowders but they're usually fattening. Finding a good low calorie recipe is hard to come across Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, chopped |
1 large carrot, diced |
2 stalks celery, diced |
1 large potato, peeled and diced |
2 garlic cloves, minced |
1 tablespoon all-purpose flour |
1/2 teaspoon dry mustard |
1/8 teaspoon cayenne pepper |
2 (14 ounce) cans vegetable broth or 2 (14 ounce) cans reduced-sodium chicken broth |
8 ounces broccoli florets, cut into 1-inch pieces, stems and florets separated |
1 cup reduced-fat cheddar cheese, shredded |
1/2 cup reduced-fat sour cream |
1/8 teaspoon salt |
Directions:
1. 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. Add potato and garlic cook while stirring for about 2 minutes. Stir in flour, dry mustard and cayenne. Cook, stirring often, for about another 2 minutes.
2. 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.
3. 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.
4. ***Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
5. MAKE AHEAD TIP: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
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