Broccoli Beef Chowder: This chunky, flavorful chowder was a big hit with everyone in our family, picky kids included. Though there’s a bit of chopping to do here, this delicious soup makes a perfect stand-alone meal, combining meat, potatoes, veggies, and dairy – no need for side dishes! Just add some bread and you’re good to go.
Here’s what you need:
- 1 lb Gound Beef
- 1 Onion, Chopped
- ½ Green Pepper, diced
- 2 Garlic cloves, minced
- 2 Tb Olive Oil or Butter
- ½ cup Flour
- 1 32oz (ish) carton Beef Broth (or use water and beef base/beef boullion), divided
- 3-1/2 cups Milk, divided
- 2 tsp Worcestershire Sauce
- 2 heads Broccoli, trimmed and chopped into florets (3-4 cups worth)
- 3-4 Potatoes, peeled and diced
- Salt & Pepper to taste
- ¼ tsp Tabasco sauce
- 2 cups Cheese, shredded (I used mostly cheddar with some parmesan)
- Cook ground beef over med high heat in large soup pot, stirring to crumble. Remove beef and set aside. Drain the fat, leaving just a little in the pan for the next step.
- Add onion & green pepper to pan. Cook, stirring occasionally, for a few minutes until it softens (but doesn’t brown) – season to taste with a little salt. Add garlic and cook, stirring constantly, for about a minute.
- Make a well in the center of the veggies, add oil or butter. When it is heated/melted, add the flour. Stir with a whisk, then cook and stir the whole thing with the whisk for a minute or two to remove the raw taste of the flour. It could burn easily, so watch your heat! Stir in 2 cups of the beef broth and 2 cups of the milk. Bring to a boil, stirring constantly, and cook/stir until it starts to thicken. Season with some salt and pepper (don’t add too much salt at this point, as there’s plenty of salt in the cheese, etc).
- Stir in the Worcestershire sauce, broccoli, potatoes, tobacco sauce, and the rest of the milk and broth. Put the beef back in too. Bring to a boil, then reduce heat to low, cover, and let simmer for 20-30 minutes, or until veggies are nice and soft. By simmer, I mean a couple bubbles should occasionally break the surface – if it bubbles vigorously, it will scald on the bottom.
- Add the cheese, little by little, stirring to melt. At this point, give it a taste. If necessary, add small amounts of salt, pepper, cheese, and/or Worcestershire sauce. I personally liked lots of ground pepper, and a little more Worcestershire.
- Optional: I like to mash the soup in the end with a potato masher. It breaks the potatoes and broccoli into smaller chunks that fit more nicely on my spoon.
- To save time, you could use frozen broccoli florets and frozen diced potatoes for hashbrowns to cut back on chopping time.
- You can also use 2 cans of condensed cheese soup, but this will definitely change the flavor and quality of the soup. I wouldn’t recommend it (I don’t care for the overly salted canned flavor, nor the added msg, etc), but it would save a little time if you’re in a time crunch. You wouldn’t need to add the shredded cheese, just use 2 cans of soup and cut the milk and broth back to roughly 2 cups each.
- This makes a very VERY thick chowder. Feel free to add more milk or broth if you prefer it to be thinner.
- It also makes a HUGE batch. Make the whole recipe in your big soup pot, and pig out like us, or be more sensible and freeze leftovers. It also can be very easily cut in half.