Broccoli Chowder with Cheddar Toasts

Ingredients

  • 2 strips bacon, thinly sliced
  • 2 tbsp unsalted butter
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, smashed
  • 1/2 tsp celery seeds
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups milk
  • 4 small red-skinned potatoes, quartered
  • 1/2 head broccoli, broken into florets, stem peeled and sliced
  • salt and pepper
  • 1 tbsp dijon mustard
  • 8 slices baguette
  • 4 oz cheddar cheese, cut into 8 thin slices

Directions

  1. Cook the bacon in the butter in a medium saucepan over low heat until the fat renders slightly, about 2 minutes.
  2. Add the onion, garlic and celery seeds and cook until soft, about 4 minutes.
  3. Scatter the flour over the mixture and stir to coat.
  4. Gradually add the broth and milk, whisking until smooth.
  5. Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes.
  6. Add the broccoli florets and season with 1/2 tsp salt.
  7. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
  8. Meanwhile, position the rack in the upper part of the oven and preheat the broiler to high.
  9. Spread the mustard on each piece of baguette and top with a cheddar slice.
  10. Place on a baking sheet and broil until the cheese melts; serve with the soup.

Courtesy of Food Network Magazine: Great EASY Meals

2 Responses to “Broccoli Chowder with Cheddar Toasts”

  1. kathynealen April 14, 2011 at 10:24 pm #

    Was this good? I would like to try it!

  2. Mandi Nealen April 14, 2011 at 11:06 pm #

    It was good! Definitely worth a go. Boyfriend didn’t like the dijon on the cheddar toasts, but it wasn’t a crucial part to the whole recipe.

    I really liked the soup itself – I wish I had a better understanding of what the bacon was supposed to look like before I started adding more ingredients, though.

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