Creamy Broccoli and Potato Chowder

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium garlic cloves, minced
• 4 cups chicken or vegetable broth
• 2 cups peeled and diced potatoes (about 2 large potatoes)
• 2 cups chopped broccoli florets
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped fresh chives, for garnish

Steps

1. 1 In a large pot, melt butter over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Pour in broth, add potatoes, and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.
4. 4 Add broccoli florets and simmer for an additional 5 minutes until broccoli is tender but still vibrant green.
5. 5 Stir in heavy cream and milk, heating through but do not boil.
6. 6 Season with salt, pepper, and nutmeg. Taste and adjust seasoning if necessary.
7. 7 Ladle into bowls and garnish with fresh chives.

Equipment

• Large pot

Variations

• Add crispy bacon bits for a smoky twist.
• Stir in shredded cheddar cheese for extra richness.

Substitutions

• Use almond milk for a lighter option.
• Substitute olive oil for butter to make it dairy-free.

Pairings

• A side salad with a tangy vinaigrette.
• Cornbread muffins.

Nutrition

Tips

• For a smoother texture, puree a portion of the soup with an immersion blender before adding the cream.
• This chowder can be made a day ahead for even better flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw in the fridge and reheat on the stovetop, stirring in a splash of milk if needed to loosen.

Serving Suggestions

• Pair with a grilled cheese sandwich.
• Serve with warm crusty bread.

FAQ