Broccoli and Cheddar Cheese Chowder
Votes: 18
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 200, total fat 6 G., saturated fats G., proteins 14 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 200, total fat 6 G., saturated fats G., proteins 14 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Broccoli and Cheddar Cheese Chowder - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 gr. concentrated milk
- 1 head of broccoli
- 1 small onion, finely chopped
- 1 medium red potato, peeled and diced
- 1/4 cup flour
- 3 cups lightly salted chicken or vegetable broth
- 1/4 tsp freshly grated nutmeg
- 1 cup grated very hot cheddar
- 1 tsp Worcestershire sauce
- Coarse salt and freshly ground black pepper
- 2 green onions, thinly sliced into rings
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Cooking the dish according to the recipe:
- Separate the broccoli buds from the stem, setting aside the small buds for garnish; peel and finely chop the stem, and coarsely chop the remaining buds.
- Sauté the onion, potato, and broccoli stems over medium heat, stirring occasionally, until softened, 7-10 minutes. Add the flour and lightly fry for about 2 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and the vegetables are tender, 12-15 minutes.
- Place the small buds in a saucepan and add 1/2 cup of water. Bring to a boil. Cover and simmer until tender, about 5 minutes. Combine all ingredients and remove from heat. Stir in the nutmeg, Worcestershire sauce, evaporated milk, and cheddar cheese. Season with salt and pepper and top with green onions.
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