Broccoli Chowder
Broccoli ChowderThis light chowder, flecked with the green of broccoli and the red of unpeeled potatoes, is as delightful in appearance as it is in flavor.

  • 1-1/4 pounds broccoli, broken into florets and stalks cut into 1/4-inch-thick slices
  • 1/2 pound unpeeled red-skinned potato, diced
  • 1 small onion, chopped
  • 2 cups low-fat (1%) milk
  • 1/4 cup flour
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground or cracked black pepper
  • 3 ounces shredded Monterey jack cheese
  • 1/2 cup minced red bell pepper

1. In a large saucepan, combine broccoli, potato, onion, and 1-1/2 cups water. Cover and bring to a boil over high heat; reduce heat to medium-low, and cook until tender, about six minutes.

2. In a small bowl, whisk milk into flour. Add milk mixture to soup along with tarragon, thyme, salt, and black pepper. Stirring constantly, cook mixture until it comes to a boil and is thickened, about seven minutes.

3. Ladle hot soup into bowls and sprinkle each serving with some cheese. Top with minced bell pepper.

Nutritional Information
Per serving: 265 calories, 8.7g total fat, 4.6g saturated fat, 3.4g monounsaturated fat, .3g polyunsaturated fat, 5.8g dietary fiber, 16g protein, 33g carbohydrate, 27mg cholesterol, 642mg sodium.
Good source of: calcium, fiber, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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