Soups & Salads

Broccoli & Chipotle Cheddar Chowder

Prep Time: 20 min  |  Cook Time: 20 min  |  Servings: 8  |  Calories: 348
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Broccoli & Chipotle Cheddar Chowder
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Serving Size 8

Calories 348

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 27.10g 42%
Sat. Fat 16.90g 81%
Mono Unsat. Fat 7.20g
Poly Unsat. Fat 1.00g
Cholesterol 82mg 29%
Sodium 476mg 20%
Amount/Serving%DV*
Total Carbohydrate 16g 5%
Dietary Fiber 3g 12%
Sugars 0g
Protein 13g
Amount/Serving%DV*
Vitamin A 244RE
Vitamin C 76mg 127%
Calcium 323mg 32%
Iron 1mg 6%