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Broccoli Chowder….Zesty, Low Fat, Vegetarian, & Loaded with Vitamins!

Updated on October 18, 2008
Something a little different!
Something a little different!

EASY & QUICK...great recipe for beginners!


This flavor-filled one-pot wonder is quick to make and is hearty enough to serve with a salad for a main dish. Though I rarely cook a dish without a goodly infusion of green herbs, (I grow my own within steps of the kitchen door) this recipe simply doesn't need anything more than the rich flavors of the vegetables and very minimal dry spices. I've tried a lot of chowders and cream soups, but the "secret" spices you'd never expect in a chowder make this soup delightfully different, and a cut above all others I've tried. I got the idea from a creamed corn soup I enjoyed in a vegetarian restaurant, where the cook was kind enough to share her spice secret. I wanted to make something with less sugar and starch content and more healthy attributes. This recipe turned out perfect the very first try and I haven't altered it since. It's uncomplicated enough for beginners, great for building confidence in the kitchen.

Zesty Broccoli Chowder


1 tablespoon olive oil, extra virgin is best

1 large onion chopped

½ cup diced or sliced carrots

½ cup diced or sliced celery

1 ½ cups peeled and diced potatoes

2 to 4 cloves of garlic, minced (more is better in my book!)

½ teaspoon cayenne pepper (to taste, cayenne gets stronger when cooked

½ teaspoon dried mustard, or 1 teaspoon of prepared mustard

3 ½ cups vegetable broth (2 14 oz. cans) can use chicken broth

8 to 10 oz of broccoli crowns, cut in 1" pieces, separate stems from florets

1 cup grated cheddar cheese (reduced fat is okay)

½ cup low or no fat sour cream

Salt to taste if needed


In a enameled, stainless steel, or cast iron Dutch oven (large pot) heat oil over medium heat and sauté onion, carrot and celery about 5 min. Add potato & garlic stirring often, cook for 2 to 3 min.


Stir in flour, mustard, cayenne...cook 2 min. stirring often. Add broth & broccoli STEMS, cook 10 min. stirring occasionally. Stir in broccoli florets and cook till more than 7 min..


Transfer about 2 cups to a bowl, mash, (by hand or with an immersion blender and return to soup, stir.  

Stir in cheddar cheese and low fat sour cream, until cheese is melted. Taste for salt, add if needed.

No-Knead Bread recipe (on my hubpages)

Use non-toxic cookware & serving bowls

Take with you for a cheap at-work lunch

Garnish if you like.... a little shredded cheese, or a few toasted slivered almonds or chopped chives.

Plain yogurt can be used in place of the sour cream....but it's not quite as good.

I serve this as a filling & healthy dinner with my No-knead Bread, and a salad....maybe with my Sesame Mustard salad dressing. Both recipes are posted here in my hubpages.

Can be refrigerated for a few days or frozen for 2 to 3 months. I say, if you're going to make, it make enough for freezing.

I always prepare, cook, serve & store food in glass, ceramic, stoneware, or stainless steel. (Cooking in cast iron will also add iron to your diet.) Plastic and non-stick surfaces can leach chemicals. Never use plastic containers or cover food with cling wrap when you heat food in the microwave.


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    • profile image

      Erin 5 years ago

      Your recipe says to add flour, but doesn't have flower in the ingredient list. It also has vegetable stock in the ingredient list but doesn't tell you when to add it. What gives?

    • eventsyoudesign profile image

      eventsyoudesign 6 years ago from Nashville, Tennessee

      I love broccoli. This recipe sounds really good. I see you have a lot of articles pertaining to real estate. I don't know much about this topic, but I will have to read some of your hubs. Thanks for sharing and I will try your recipe. Teresa

    • Paul Kennedy profile image

      Paul Kennedy 7 years ago from New York

      Thank You Mary,

      This sounds Great, I'll make it and post back how it was.

    • HubCrafter profile image

      HubCrafter 8 years ago from Arizona

      Hi Mary:

      Makes me hungry just reading about it.

      The secret? -cayenne and dried mustard?

      Heat and bitter savory flavor in a cream sauce..a good combination with mild vegetables like broccoli.

      Nicely described too.

      Thanks the wonderful recipe.


    • prasetio30 profile image

      prasetio30 8 years ago from malang-indonesia

      great recipes, it sound delicious. thanks for share.