Broccoli Chowder(With Vegetarian Options)

READY IN: 35mins
Recipe by Sharon123

Adapted from Taste of Home magazine. “My family loves this tasty, satisfying soup made from a recipe that I developed myself,“ says field editor Esther Shank of Harrisonburg, Virginia.I have changed the chicken bouillon granules to vegetable and use non dairy milk.

Top Review by duonyte

This was a really thick soup - chowder is a good description. I used broth in the first step, and also added a bay leaf, thyme and some whole peppercorns. I feel these really enhance vegetable soups such as this. I used regular cheddar, shredded, and I did use rather more, plus an additional amount as a garnish. I nearly always have these ingredients around, so this is a good pantry dish. Even Mr Grumpy admitted he might eat this again.

Ingredients Nutrition


  1. In a large saucepan, combine the first six ingredients. Bring to a boil.
  2. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
  3. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
  4. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Remove from the heat; stir in cheese just until melted.
  6. Enjoy!
  7. Yield: 6 servings.

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