Wisconsin Potato and Vegetable Growers Association

Broccoli, Bacon and Cheddar Chowder

Broccoli, Bacon and Cheddar Chowder

3 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Main Dish, Soups, Stews and Chili
Servings 6
Calories 416 kcal

Ingredients
  

  • 8 slices slices bacon chopped
  • 2 tablespoons unsalted butter
  • 1 Onion finely chopped
  • 2 tblsp All-purpose flour
  • 1/2 tsp salt
  • dash Dash cayenne pepper
  • 3 cups milk
  • 2 cups chicken or vegetable stock
  • 12 ounces Wisconsin red skinned potatoes cut into 1/2-inch dice
  • 2 cups Cheddar cheese shredded
  • 1 tblsp All-purpose flour
  • 1 tsp Hot pepper sauce if desired
  • 2-10- ounce boxes frozen chopped broccoli thawed

Instructions
 

  • Heat large pot over medium heat. Add bacon and cook until crispy, about 5 minutes.
  • Remove bacon with slotted spoon and transfer to paper towel lined plate and reserve.
  • Pour off all but 2 tablespoons fat. Add butter and onion and cook for 6 minutes or until softened. Add flour and cook, stirring for another 2 minutes or until foamy.
  • Whisk in salt, cayenne pepper, milk and chicken stock and cook until it becomes smooth and creamy, about 3 minutes.
  • Add potatoes and cook for 10 to 15 minutes or until potatoes are tender.
  • In bowl, toss cheddar with flour to coat.
  • Stir in cheese, a handful at a time, whisking after each addition until smooth.
  • Add in hot pepper sauce if using.
  • Add thawed broccoli and stir to heat. Do not boil.
  • Taste for seasoning and adjust if necessary.
  • Ladle soup into heated bowls and garnish with reserved bacon.

Nutrition

Calories: 416kcalCarbohydrates: 14gProtein: 18gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 693mgPotassium: 293mgFiber: 1gSugar: 7gVitamin A: 704IUVitamin C: 2mgCalcium: 418mgIron: 1mg
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