Broccoli Chowder
Recipe from Betty Crocker

Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.


Broccoli Chowder

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Servings: 8 servings
Prep Time: 5 mins
Total Time: 30 mins
Related Categories: Broccoli, Chowders, Dinner, Low Fat
 
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Ingredients
  • 1  
    package (4.9 ounces) Betty Crocker® au gratin potatoes
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  • 2   cups
    milk
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  • 1/2   cup
    canned Green Giant® Niblets® vacuum-packed whole kernel corn or Green Giant® Valley Fresh Steamers Niblets® frozen corn
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  • 1/4   cup
    chopped celery
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  • 3 1/2   cups
    Progresso® chicken broth (from 32-ounce carton)
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  • 1  
    package (9 ounces) Green Giant® frozen cut broccoli
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  • 1 1/2   cups
    shredded Swiss cheese (6 ounces)
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Directions
1.
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 3-quart or larger saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
2.
Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
3.
Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

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Nutrition information
Calories 210 (Calories from Fat 80); Total Fat 9 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 12 g. Daily Values: Vitamin A 15 %; Vitamin C 0%; Calcium 30%; Iron 4%. Exchanges: 1 1/2 Starch; 1 High-Fat Meat. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Corn Chowder
Corn Chowder

Potatoes and bacon make this chowder soup recipe hearty enough to be considered a main dish. Especially delicious when prepared with fresh ears of corn.

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