Broccoli Chowder - KNEP - Kentucky Nutrition Education Program


Broccoli Chowder

Servings:Makes 8 servingsServing Size:1 cup


  • 2 tablespoons canola oil
  • ½ cup chopped onion
  • 3 cloves garlic, finely minced
  • ½ cup chopped carrots
  • 2 cups diced, unpeeled red potatoes
  • 3 cups broccoli florets
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3½ cups low sodium chicken broth
  • ½ cup half-and-half
  • ½ cup low-fat, shredded cheese


  1. In a large heavy pot, heat the oil over medium heat.
  2. Add the onion and garlic and saute 2-3 minutes.
  3. Add the carrots, red potatoes and broccoli one at a time; saute each about 2 minutes.
  4. Add the Italian seasoning, salt, pepper and flour and toss until vegetables are coated.
  5. Cook 1-2 minutes. Add the chicken broth and bring to a boil. Reduce heat to low, cover pot and simmer for 15 minutes.
  6. Remove lid and stir in the half-and-half. Bring back to a simmer and remove from heat.
  7. Ladle into bowls and top with cheese to serve.
Source: Plate it up! Kentucky Proud Project.

180 calories; 8g total fat; 2.5g saturated fat; 15mg cholesterol; 340mg sodium; 18g total carbohydrate; 3g dietary fiber; 4g sugar; 8g protein.