I have a great love of soup. As the weather gets cooler, I like to make big batches on Sunday afternoons and then take it to work for lunches during the week. When the nights get chilly, it makes for a quick dinner to warm you up, when paired with a simple salad and crusty bread for dipping.
This Broccoli Cheddar Chowder is a meal unto itself. The large pieces of vegetables, paired with a creamy broth makes for a flavourful dish that is sure to please. I usually heat up my soups during my lunch break, but with this one it smelled so good when I opened the container that I just ate it cold. And it was wonderful. I can already tell that this is frequently going to be on the lunch menu for months to come.
What you’ll need:
1 tbsp Olive Oil
1 large Onion, chopped
2 stalks Celery, diced
1 large Carrot, diced
1 large Potato, peeled and diced
2 cloves Garlic, minced
1 tbsp Flour
1/2 tsp Dry Mustard
1/8 tsp Cayenne Pepper
1 L carton of Vegetable or Chicken Broth
2 cups Broccoli Crowns cut into 1-inch florets
1 cup Reduced-Fat Cheddar Cheese, shredded
1/2 cup Reduced-Fat Sour Cream
Salt and Pepper
In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrots and stir occasionally, until the onion and celery are softened, about 5-6 minutes.
Pour in broth and bring to a boil. Cover and reduce heat to medium. Simmer for 10 minutes, stirring occasionally.
Cook until the cheese is melted and the chowder is heated through, about 2 minutes. Season to taste.
A healthy and hearty soup that is perfect for lunch or dinner. Or frankly, any ol’ time that you want it. (There may or may not have been light night trips back to the pot in the fridge for “samples”.)
