Broccoli Chowder
I serve this comforting soup on chilly stay-at-home evenings. The nutmeg seasons the light, creamy broth that is full of tender broccoli florets and diced potatoes.
—Sue Call, Beech Grove, IN
Takes: 30 min. • Makes: 6 servings
- 3 cups fresh broccoli florets
- 2 cups diced peeled potatoes
- 2 cups water
- ⅓ cup sliced green onions
- 1 tsp. salt
- ½ tsp. pepper
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- ⅛ tsp. ground nutmeg
- 2 cups whole milk
- ½ cup shredded cheddar cheese
- 1. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.
- 2. Meanwhile, in another saucepan, melt the butter. Stir in the flour and nutmeg until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
1 cup: 200 cal., 11g fat (7g sat. fat), 36mg chol., 561mg sod., 19g carb. (5g sugars, 2g fiber), 7g pro.
