Ingredients

1 tablespoon  extra-virgin olive oil 1   large onion, chopped (1 1/2 cups) 1   large carrot, diced (1/2 cup) 2 stalks  celery, diced (1/2 cup) 1   large potato, peeled and diced (1 1/2 cups) 2 cloves  garlic, minced 1 tablespoon  all-purpose flour 1/2 teaspoon  dry mustard 1/8 teaspoon  cayenne pepper 3 1/2 cups  vegetable broth or reduced-sodium chicken broth (two 14-ounce cans) 8 ounces  broccoli crowns (see Ingredient note), cut into 1-inch pieces, stems and florets separated (3 cups) 1 cup  grated reduced-fat cheddar cheese 1/2 cup  reduced-fat sour cream 1/8 teaspoon  salt, or to taste Ingredient Note:  Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Description

Broccoli Chowder, Recipe

View Full Recipe