Broccoli-Cheese Chowder

Recipe from Taste of the South
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  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 4 1/2 cups chicken stock
  • 2 cups peeled, chopped potatoes
  • 1 16 ounce package frozen broccoli
  • 1 1/2 cups heavy cream
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground white pepper
  • additional shredded Cheddar cheese
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In a large stockpot, over medium-high heat, combine butter, onion, and garlic; cook for 3 minutes, or until onion is soft.
Add stock and potatoes; simmer for 10 minutes, or until potatoes are soft.
Add broccoli and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender.
In a blender or food processor, puree soup in batches until mostly smooth. Return to the pot over medium-heat.
Stir in heavy cream, cheese, salt, and pepper. Cook over low heat until soup is barely bubbling.
Garnish with additional shredded Cheddar cheese, if desired.
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