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Broccoli Bacon Cheese Chowder

Broccoli Bacon Cheese Chowder

Soup Day: Broccoli Bacon Cheese

Broccoli chowder sounded like good sippin’.  I wanted to try a new recipe I’d come across but I ended up changing the recipe a great deal.  Most of the steps made no sense. The person who wrote this recipe possibly never made the soup. It went against all cooking logic and was almost a disaster!

Adding parmesan to the potatoes and broccoli and broth and then simmering it for 20 minutes? Yeah that parm went straight to the bottom and stuck. I had to stir it alot to prevent burning and that annoyed me. I was annoyed at myself for not reading it and stopping to think before following the directions!

I also didn’t stop and think when the recipe said to add all the cheddar cheese, let it melt, then use the immersion blender. That made no sense either but I’m ashamed to admit I followed directions.  I adapted the recipe so much after making the chowder I am not going to credit anyone; it’s a new recipe now for the most part. In spite of my frustration, I did end up with an excellent soup.  And I’m not here to trash anyone’s recipe.  Perhaps some day the owner will make that soup and realize it’s a trainwreck.

I’m stuck at how to describe the making of the chowder, since the revised recipe is so different from what I actually did by following the original directions.  I think I will just post pictures with a line or two under each about how it should be done.  The recipe below has clear directions and is pretty easy to follow now.

Saute the onions, celery and carrots in butter and oil

Saute the onions, celery and carrots in butter and oil

I sauteed the onions, celery, and carrots in butter with a touch of oil to prevent the butter burning.  I added the garlic when the carrots were translucent and sauteed for two minutes, then added the flour and cooked for 2 more minutes to cook the flour.

Add the flour and cook for 2 minutes; slowly add broth

Add the flour and cook for 2 minutes; slowly add broth

Slowly stir in the broth, adding more as it thickens until all the broth is incorporated.

Add the potatoes, bring it to a boil, then cover and simmer for 15 minutes

Add the potatoes, bring it to a boil, then cover and simmer for 15 minutes

Add the potatoes, cayenne and salt and bring the chowder to a boil.  Cover and let simmer on low for 15 minutes, until the potatoes are fork tender  (ignore that I’d added the milk here; it should be added after all the boiling and simmering!)

Dice bacon and fry until crisp and browned

Dice bacon and fry until crisp and browned

Dice the bacon and in a skillet, fry until browned and crispy.

Add the broccoli and bacon and again bring to a boil

Add the broccoli and bacon and again bring to a boil

Add the bacon and broccoli to the chowder and bring to a boil again, then lower heat to simmer and cook for about 5 minutes, or until broccoli is tender.

Use immersion blender or blender to puree some of the soup

Use immersion blender or blender to puree some of the soup

Use an immersion blender or blender to partially puree the chowder.  Leave lots of nice chunks behind for texture.

Add cheeses and stir until melted

Add cheeses and stir until melted

Add cheeses and stir until melted (ignore that I hadn’t pureed it first.  I should be thick and chunky at this point instead).

I tasted and added more salt and pepper and we loved it.  The bacon added a slight smokiness to the chowder and the cheese made it a rich and creamy broth.  I liked that it had broccoli chunks to chew on for texture.  It’s actually fairly fast to make and is good leftover as well.

Broccoli Cheese Chowder

1/2 cup onion; chopped
1 carrot; sliced
1/2 cup celery; chopped
2 cloves garlic; minced
1/4 teaspoon cayenne
1 teaspoon salt
1 table butter
1 tsp oil
2 tbsp flour
3 cups chicken or vegetable broth
2 potatoes; peeled and diced small
4 cups broccoli; chopped into small florets
1 cup milk
1 1/2 cups sharp cheddar; shredded
1/2 cup parmesan cheese
salt and pepper to taste

In a dutch oven or soup kettle heat butter and oil, then saute the onion, carrot and celery until the onion is translucent, about 5 minutes. Add the garlic and saute for 3 minutes more.

Add flour and cook, stirring often, for 2 or 3 minutes.

Add chicken broth slowly, stirring to incorporate the flour. Add potatoes and bring pot to a boil. Cover and simmer on low until the potatoes are fork tender, about 15 minutes.

Add milk and broccoli and bring to a boil again. Cook on medium heat until broccoli is cooked, about 5 minutes.

Add milk and use an immersion blender to puree it slightly to thicken the broth. You’ll want to leave some pieces behind for texture.

Stir in the cheddar and parmesan until melted and blended, remove from heat and serve.

4 servings

Tip: for gluten free cooking, you could omit the flour without sacrificing any texture. The immersion blender makes the soup nice and thick.Tiara Logo

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