Creamy Broccoli And Potato Chowder Recipe

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Creamy Broccoli and Potato Chowder

melissa harris

By
@mharrisrn

If you crave comfort food you'll love this soup.
So creamy and good!

Serve with crackers or bread.


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Rating:

Method:

Slow Cooker Crock Pot

Ingredients

6 medium
potatoes-diced
1 small
yellow onion- diced
1 can(s)
evaporated milk
water
1 c
broccoli florets
4 slice
cooked bacon- crumbled
1 c
fat free half and half
4 oz
reduced fat cream cheese- cubed
1 can(s)
campbell's broccoli cheese soup
1/2 c
shredded cheddar cheese
4 medium
scallions- diced

Directions Step-By-Step

1
In dutch oven; add diced pototoes, onion and evaporated milk. Add just enough water to completely cover potatoes.
Bring to a boil stirring constantly until potatoes are tender.
Reduce heat to medium and add broccoli.
Continue cooking until broccoli is crisp tender.
2
Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
3
Add cream cheese and stir until completely melted into soup.
Add half & half and broccoli cheese soup (undiluted). Continue stirring over medium heat until all ingredients are well incorporated and soup has thickened.
Feel free to add more half & half to your disired consistency; as some of the liquid may evaporate during the cooking process.
4
Remove from heat. Top with shredded cheese and scallions.

Add salt and pepper to taste!

Important note: By adding the soup and cream last keeps this soup from scalding on the bottom while potatoes are cooking.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American