Broccoli Cheddar Chowder
I’m always encouraged by the deep healthy greens of fresh broccoli this time of year. The color is so rich, it’s almost a blue-green. It just FEELS healthy, even to look at. In the fall and winter, my focus always shifts to getting to bed early, and I’m naturally drawn to deep colors to eat like greens, purples and oranges. I feel this combination of extra sleep and nutrient rich foods has helped me fight off viruses in the past.
This recipe uses one big head of broccoli, or two small heads of broccoli. I cut the florets and tender bits of the stalk into small pieces and add them as a finishing touch. The broccoli cooks to a bright green in the warmth of the chowder.
Be sure to follow my safety measures while using an immersion blender. See video here:
Broccoli Cheddar Chowder
Ingredients
- 1/4 cup butter unsalted
- 1/4 cup olive oil
- 1 large onion peeled and chopped
- 2 carrots peeled and chopped
- 5-6 potatoes peeled and chopped
- 2 32oz boxes chicken broth the equivalent of 8 cups, warmed
- 4 cups sharp cheddar cheese, grated
- 1 large head of broccoli, cut into small pieces 2 heads of broccoli, if the heads are small
- salt and pepper to taste
Instructions
- Over medium-high heat, melt the butter and the olive oil together. Sautee the onion until it becomes almost translucent. Add the carrots and the potatoes. Add the warm chicken broth and simmer the vegetables until the potatoes and carrots are fork-tender.
- Take the soup off the burner and let it sit for about ten minutes before pureeing. Using an immersion blender, puree the soup. Sometimes I like to only partially puree the soup so a few chunks of potato and carrot remain.
- When the soup is pureed to your liking, put it back on the burner and set the heat to medium high. While the soup is simmering, add the grated cheddar cheese. Stir until the cheese melts. Lastly, add the fresh broccoli florets and simmer the soup for just a couple minutes. Turn the heat off and let the broccoli finish cooking in the hot soup. This will ensure that your broccoli will not overcook and it will stay bright green.