broccoli cheese chowder

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Broccoli Cheese Chowder

This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 large potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • ½ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper
  • 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
  • 8 ounces broccoli crowns, (see ingredient note), cut into 1-inch pieces, stems and florets separated
  • 1 cup shredded reduced-fat cheddar cheese
  • ½ cup reduced-fat sour cream
  • ⅛ teaspoon salt

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