Homemade Broccoli Chowder
Homemade broccoli chowder is a staple cold weather dinner. And this creamy adaptation with chunks of bacon is perfect with toasted slices of fresh baguette. Also, did I mention that broccoli is a superfood? So not only is this recipe delicious, it delivers a nice kick of Vitamin K, which is great for improving heart health. Give this homemade broccoli chowder recipe a try today and share your thoughts in the comments.
- 2 strips all-natural bacon, thinly sliced
- 2 tbsp pasture butter, unsalted
- 1/2 organic yellow onion, chopped (about 1 cup)
- 2 cloves organic garlic, smashed
- 1/2 tsp celery seed
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 2 cups organic milk
- 4 small organic red potatoes, quartered
- 1/2 head organic broccoli, broken into florets, stem peeled and sliced
- Kosher salt, to taste
- Freshly ground pepper, to taste
- Fresh organic parsley, to garnish
- 1 baguette, sliced into 1/4-inch-thick pieces
- Over low heat in a medium saucepan, cook the bacon in the butter until slightly rendered, or about 2 minutes.
- Add the onion, garlic and celery seed and cook until soft, about 4 minutes.
- Slowly scatter the flour over the mixture and stir to coat.
- Gradually add the broth and the milk, whisking until smooth.
- Add the potatoes and broccoli stem. Increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes.
- Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
- Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Place the baguette slices on a baking sheet and broil until slightly toasted.
- Ladle soup into a bowl and garnish with parsley; serve immediately with toasted baguette.
Recipe adapted from Food Network.