Creamy Broccoli and Potato Chowder

Creamy Broccoli And Potato Chowder

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melissa harris


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

Serve with crackers or bread.


★★★★★ 1 vote

Slow Cooker Crock Pot


  • 6 medium
  • 1 small
    yellow onion- diced
  • 1 can(s)
    evaporated milk
  • ·
  • 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

How to Make Creamy Broccoli and Potato Chowder


  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.

Printable Recipe Card

About Creamy Broccoli and Potato Chowder

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

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