Best 4 Broccoli And Potato Chowder Recipes

CHEESY CHICKEN, POTATO AND BROCCOLI CHOWDER

Steps:

• In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
• * 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
• Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

SALMON, SWEET POTATO, AND BROCCOLI CHOWDER

Steps:

• In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
• Add the flour and stir until smooth.
• Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
• Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.
• Serves 4-6 ~ garnish with shredded Asiago (or cheddar) cheese, if desired.

SALMON, SWEET POTATO, AND BROCCOLI CHOWDER

Steps:

• 1. In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes. 2. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer, stirring occasionally, 8 minutes. Add the fish or meat and broccoli; simmer 5 minutes for the salmon to cook Season with the salt and pepper. Ladle into 4 bowls.

CREAMY BROCCOLI AND POTATO CHOWDER

Steps:

• 1. In dutch oven; add diced pototoes, onion and evaporated milk. Add just enough water to completely cover potatoes. Bring to a boil stirring constantly until potatoes are tender. Reduce heat to medium and add broccoli. Continue cooking until broccoli is crisp tender.
• 2. Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
• 3. Add cream cheese and stir until completely melted into soup. Add half & half and broccoli cheese soup (undiluted). Continue stirring over medium heat until all ingredients are well incorporated and soup has thickened. Feel free to add more half & half to your disired consistency; as some of the liquid may evaporate during the cooking process.
• 4. Remove from heat. Top with shredded cheese and scallions. Add salt and pepper to taste! Important note: By adding the soup and cream last keeps this soup from scalding on the bottom while potatoes are cooking.