Recipe Corner: A regular column by Liina Laufer
Broccoli Cheese Chowder
This broccoli cheese chowder soup makes for a warming, cozy dinner as the days get shorter and colder. Delicious with biscuits or grilled cheese. Adapted from my mom’s recipe.
- 1 ½ C soup stock or water
- 4-5 C of peeled potatoes cut into ½ inch cubes
- 1 C chopped broccoli
- 1 ½ C milk
- ¾ C grated cheese (cheddar or jack)
- 1 t salt or to taste
- dash of cayenne
- Optional additions:
- ¼ C corn
- ¼ shredded carrot
- 1 t butter
Put soup stock or water and potatoes in a pot and bring to a boil. Turn down heat and add broccoli, carrots, and corn. Simmer until both potatoes and broccoli are tender. Mash slightly so that about half the cubes are mashed. Add milk, salt, and butter; well and bring almost to a boil. Take off heat and stir in grated cheese. Do not bring to a boil again after adding cheese or the texture will change.
Add more milk if it is too thick.
Makes about 7 cups of soup.
For a vegan soup, replace water with milk and skip the cheese or use a vegan cheese.
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