Lighter Broccoli Cheese Chowder

As you might be able to tell, I'm a sucker for thick, hearty chowders. Unfortunately, I don't let myself order them very often due to the serious caloric investment. I found a recipe from Eating Well, which is a great website, but be careful because I am pretty doubtful of the healthfulness of some of their recipes.

This recipe for broccoli cheese chowder has NO heavy cream in it and only 1 cup of cheese! The thickness is created instead by potatoes, a bit of flour, and sour cream. The result is a thick, flavorful, veggie-filled, creamy chowder that is not far off from the chowder you get at a restaurant! In fact, I usually let people eat a bit before I tell them that it's healthy and they can't tell (unless they're lying to me)!

Broccoli-Cheese Chowder

from Eating Well

1 tbsp olive oil

1 onion, chopped

1 large carrot, diced

2 stalk celery, diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 tbsp flour

1/2 tsp dry mustard

1/8 tsp cayenne pepper (or to taste)

28 oz vegetable or chicken broth

8 oz broccoli crowns cut into 1-inch pieces, stems and florets separated

1 cup shredded reduced-fat Cheddar cheese

1/2 cup light sour cream

salt and freshly ground pepper, to taste

hot sauce, to taste

crusty bread, for serving

Heat oil in a large Dutch oven or saucepan over medium-high heat. Sauté the onion, carrot, and celery until the onion is softened, about 5 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for another 2 minutes.

Add broth and broccoli stems; bring to a boil. Reduce heat to medium, cover, and simmer for about 10 minutes. Add florets and simmer for another 10 minutes. Transfer 2 cups of soup to a bowl and mash then return to the soup.

Stir in cheese and sour cream; cook until heated through. Season with salt and pepper. Serve with hot sauce and fresh bread. Delish!