Broccoli Chowder(With Vegetarian Options) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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“My family loves this tasty, satisfying soup made from a recipe that I developed myself,“ says field editor Esther Shank of Harrisonburg, Virginia. I have changed the chicken bouillon granules to vegetable and use non dairy milk. Ingredients:
4 cups fresh small broccoli florets |
2 medium potatoes, diced |
1 1/2 cups water (i use vegetable broth if i have it) |
2 medium carrots, thinly sliced |
1 large onion, chopped |
1 celery rib, finely chopped |
4 cups milk, divided (can use soy, rice, almond or coconut milk) |
2 teaspoons vegetable bouillon granules (the original recipe called for chicken bouillon granules-i use chicken style seasoning) |
1 teaspoon worcestershire sauce |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup all-purpose flour |
1 cup cubed process cheese (velveeta or other good melting cheese) |
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil.
2. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
3. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
4. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Remove from the heat; stir in cheese just until melted.
6. Enjoy!
7. Yield: 6 servings.
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