Fall means soup, stew, chili, or chowder — cozy one-pot meals that come together quickly. This broccoli cheese chowder is thick, comforting, and filling, and it can be pureed to sneak extra vegetables into picky eaters’ bowls.
I served this with garlic cheese biscuits because they come together quickly and pair perfectly with the chowder. If you prefer a smoother texture, puree some or all of the soup for a creamy, kid-friendly version.
Broccoli Cheese Chowder
Amber Brady
Ingredients
- ½ onion, diced
- ¼ cup butter
- 2 Tbsp + 2 tsp all-purpose flour
- 1 ½ cups skim milk
- 12 oz can evaporated milk (equals 1 ½ cups)
- 2 heads broccoli, cut into florets
- dash ground nutmeg
- 1 ½–2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
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Melt the butter in a pot over medium heat. Add the diced onion and cook 3–4 minutes until softened. Stir in the flour and cook for 1 minute to remove the raw flour flavor.
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Slowly pour in the skim milk and evaporated milk, stirring to combine. Add the nutmeg, broccoli florets, a small dash of salt, and plenty of black pepper.
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Cover the pot, reduce heat to low, and simmer 20–30 minutes or until the broccoli is tender. Stir in the shredded cheddar and allow it to melt. Taste and adjust seasonings as needed.
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If you prefer a smoother chowder, carefully puree the soup in batches in a blender until you reach your desired consistency. Return to the pot to reheat if necessary. Serve hot with an extra sprinkle of cheese.
Notes
To adapt this for a richer chowder, swap part of the skim milk for half-and-half. For a lighter version, use all skim milk and reduce the cheese slightly. Pureeing half the soup keeps some texture while ensuring hidden vegetables for picky eaters.
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