Creamy Broccoli Cheddar Chowder with Potatoes and Scallions

Warm up with a bowl of this rich and creamy broccoli cheddar chowder, loaded with tender potatoes and fresh broccoli. The secret to its velvety texture is a combination of cream sauce base and cheese roux concentrate, which creates a luscious broth without any fuss. Finished with sharp cheddar and a hint of Dijon mustard, this soup is pure comfort in a bowl.

Best of all, this chowder comes together in just 25 minutes, making it an ideal weeknight dinner. Serve it with crusty bread or a simple side salad for a complete meal that will satisfy the whole family.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large pot, heat the cooking oil over medium heat. Add the white parts of the scallions and minced garlic; cook for 1 minute until fragrant.
2. Add the diced potatoes, veggie stock concentrate and 2 cups of water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
3. Stir in the cream sauce base and cheese roux concentrate until fully incorporated and smooth.
4. Add the chopped broccoli and fry seasoning. Cook for 5 minutes, until broccoli is tender.
5. Reduce heat to low and stir in the shredded cheddar cheese, sour cream and Dijon mustard. Stir until cheese is melted and soup is creamy. Season with salt and pepper to taste.
6. Ladle the chowder into bowls and garnish with the reserved green scallion slices. Serve hot.

Recipe Tips

FAQ

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the pot without thawing and cook for an extra 2-3 minutes.

How can I make this chowder vegetarian?

This recipe is already vegetarian as written. The veggie stock concentrate and cream sauce base are plant-based. Ensure your cheddar cheese is made with vegetarian rennet if needed.

Can I substitute the cream sauce base?

The cream sauce base is key for the creamy texture. You can substitute with an equal amount of heavy cream mixed with 1 tablespoon of all-purpose flour, but the consistency may vary slightly.