Broccoli and Carrot Chowder Recipe
“My family loves this tasty, satisfying soup made from a recipe that I developed myself,“ says field editor Esther Shank of Harrisonburg, Virginia.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 teaspoon worcestershire sauce
- 1 large onion chopped
- 3/4 teaspoon salt
- 1/3 cup all-purpose flour
- 1/2 teaspoon pepper
- 1-1/2 cups water
- 2 medium potatoes diced
- 1 celery rib finely chopped
- 2 medium carrots thinly sliced
- 4 cups fresh small broccoli florets
- 4 cups fat-free milk divided
- 2 teaspoons reduced-sodium chicken bouillon granules
- 1 cup cubed reduced-fat process cheese (velveeta)
- Carbohydrate 24.4195173730204 g
- Cholesterol 0 mg
- Fat 0.233075566325147 g
- Fiber 3.19333739129548 g
- Protein 2.87023079681529 g
- Saturated Fat 0.0585839636888404 g
- Serving Size 1 1 serving (274g)
- Sodium 117.780686009813 mg
- Sugar 21.2261799817249 g
- Trans Fat 0.0644816773787427 g
- Calories 109 calories
Directions In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted. Yield: 6 servings. Originally published as Broccoli Chowder in Taste of Home February/March 2006, p15 Print Add to Recipe Box Email a Friend
