Real Recipes From Real Home Cooks ®

broccoli/mushroom chowder

Recipe by
TERRI OPGENORTH
Lake Mills, WI

I found this orphaned recipe and made it tonight. I made some changes and claimed it as my own! I made quite a few changes to the original recipe and the family raved!

yield 8 serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For broccoli/mushroom chowder

  • 2 lb
    broccoli, fresh
  • 8 oz
    mushrooms
  • 1 c
    butter
  • 1 c
    flour
  • 4 c
    chicken broth
  • 4 c
    half and half
  • 1 tsp
    salt, optional
  • 1/4 tsp
    white pepper
  • 1 tsp
    tarragon, crushed
  • a few pinch
    garlic
  • 1-2 c
    cooked chicken (opt)
  • crumbled bacon (opt)
  • shredded cheese (opt)
  • 1 sm
    onion--chopped

How To Make broccoli/mushroom chowder

  • 1
    Clean and cut broccoli into 1/2 inch pieces.
  • 2
    Steam in 1/2 cup water until tender/crisp (can also microwave them for 3 to 4 minutes) do not drain; Set aside.
  • 3
    Clean and slice mushrooms.
  • 4
    In a large pan over medium heat, melt butter; saute onions and mushrooms for a minute or two; add flour to make a roux.
  • 5
    Cook, stirring constantly, for 2 to 4 minutes; do not let brown.
  • 6
    Stir in chicken broth; bring just to a boil.
  • 7
    Turn heat to low; add broccoli, chicken, half-and-half and seasonings. You can use an immersion blender at this point to incorporate ingredients a bit.
  • 8
    Heat through but do not boil. Test for seasonings. Garnish with crumbled bacon and cheese if desired.

Categories & Tags for Broccoli/Mushroom Chowder:

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