Soups & Salads
Broccoli & Chipotle Cheddar Chowder
Prep Time: 20 min | Cook Time: 20 min | Servings: 8 | Calories: 348
0 Reviews
Prep Time
20 min
Cook Time
20 min
Servings
8
Calories
348
We’ve transformed traditional corn chowder by adding a ton of savory ingredients and spices that kick things up a notch! Not only is this soup full of vegetables and zesty seasonings, but melted Sargento® Shredded Mild Cheddar Cheese - Fine Cut really gives this soup its lovely creamy texture. Don’t be shy! Chow down on this chowder tonight.
Ingredients
- 3/4 lb. broccoli florets
- 1 large potato, peeled and diced
- 1 large onion, chopped
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 clove garlic, finely chopped
- 2 Tbsp. unsalted butter
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dry mustard
- 2 Tbsp. flour
- 3/4 cup heavy cream
- 2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
- 2 cups (8 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut
Directions
- Cook broccoli in a large pot of boiling lightly salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking. Reserve 3 cups cooking water for chowder.
- Cook potato, onion, bell pepper and garlic in butter in a 3 to 4-quart heavy saucepan over medium heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper; cook, stirring, 1 minute. Add flour; cook, stirring constantly, 1 minute.
- Add reserved cooking water. Bring to a boil over high heat. Reduce heat; simmer uncovered, stirring occasionally, until potatoes are tender, about 10 minutes. Mix cheese and chilies. Stir cream and 1-1/2 cups of cheese mixture into soup. Cook, stirring occasionally, until cheese is melted.
- Puree 2 cups of soup in a blender until smooth (use caution when blending hot liquids); return to pot. Add drained broccoli; cook, stirring occasionally, until heated through, about 2 minutes. Ladle into bowls; top with remaining cheese mixture.
