There’s a lot more to chowder than clams, and this quick vegetarian recipe showcases a nutritional powerhouse — broccoli — in a bowl of chowder. There’s a lot of broccoli in the Community FoodBank coolers right now, and it’s headed out the doors Friday and Saturday.
Remember, pantry hours are now 9:30-12:30 every Friday and Saturday, and even as construction continues, the groceries are still going out from our 1133 San Felipe Road building every week.
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
½ cup reduced-fat sour cream
⅛ teaspoon salt
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
- Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
- Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
This recipe comes to us from our friends at eatingwell.com
Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.