Recipe of the Month
Broccoli Chowder
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped (1 1/2 cups)
- 1 large carrot, diced (1/2 cup)
- 2 stalks celery, diced (1/2 cup)
- 1 large potato, peeled and diced (1 1/2 cups)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-oz cans)
- 1/2 pound broccoli crowns, cut into 1-inch pieces, steps and florets separated
- 1 cup grated reduced-fat cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/8 teaspoon salt, or to taste
Directions:
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring often, until onion and celery soften, 5-6 minutes. Add potato and garlic. Cook, stirring for 2 minutes. Stir in flour, dry mustard and cayenne. Cook, stirring for 2 minutes. Add broth and broccoli stems. Bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally for 10 minutes. Stir in florets, simmer, covered until broccoli is tender, about 10 minutes or more.
- Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring until the cheese is melted and the chowder is heated through. Season with salt.
Yield
Makes about six one-cup servings
Reference:
Eating Well, The Magazine of Food and Health
