Cheesy Potato Chowder

Vegetarian
Health score
23%
Cheesy Potato Chowder
60 min.
8
256kcal

Suggestions


Warm up your kitchen and your heart with this delightful Cheesy Potato Chowder, a vegetarian masterpiece that’s perfect for any meal of the day. With its creamy texture and rich flavors, this chowder is not just a dish; it’s a comforting hug in a bowl. Imagine the aroma of tender red potatoes mingling with the sharpness of reduced-fat cheddar cheese and the freshness of broccoli, creating a symphony of taste that will leave your taste buds dancing.

This recipe is designed to serve eight, making it an ideal choice for family gatherings or cozy dinners with friends. In just 60 minutes, you can whip up a hearty meal that’s both satisfying and nutritious, with each serving containing only 256 calories. The combination of protein, healthy fats, and carbohydrates ensures that you’ll feel full and energized without the guilt.

Whether you’re looking for a comforting lunch, a main course for dinner, or a delicious dish to impress your guests, this Cheesy Potato Chowder fits the bill perfectly. It’s easy to prepare, and the ingredients are simple yet wholesome, making it a great option for busy weeknights or leisurely weekends. So grab your Dutch oven and let’s get cooking—your taste buds will thank you!

Ingredients

  • lb potatoes - remove skin red unpeeled cut into 1/2-inch cubes
  • 32 oz chicken broth reduced-sodium (4 cups)
  • 0.5 teaspoon salt 
  • 0.5 teaspoon pepper 
  • 3.5 cups broccoli frozen
  • 0.3 cup flour all-purpose
  • cup skim milk fat-free (skim)
  • oz sharp cheddar cheese shredded 2% reduced-fat (2 cups)
  • 0.5 cup cream fat-free sour
  • 0.3 cup spring onion chopped

Equipment

  • bowl
  • sauce pan
  • ladle
  • whisk
  • dutch oven

Directions

  1. In 5-quart Dutch oven, place potatoes; add just enough water to cover.
  2. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender.
  3. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
  4. Stir in broth, salt and pepper.
  5. Heat to boiling.
  6. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
  7. In small bowl, stir flour into milk with wire whisk until well mixed.
  8. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
  9. To serve, ladle soup into bowls.

Nutrition Facts

Calories256kcal
Protein19.32%
Fat35.23%
Carbs45.45%

Properties

Glycemic Index
28.91
Glycemic Load
4.12
Inflammation Score
-7
Nutrition Score
16.979565143585%

Flavonoids

Luteolin
0.31mg
Kaempferol
3.06mg
Myricetin
0.02mg
Quercetin
2.33mg

Nutrients percent of daily need

Calories:256.26kcal
12.81%
Fat:10.26g
15.79%
Saturated Fat:5.57g
34.8%
Carbohydrates:29.8g
9.93%
Net Carbohydrates:26.62g
9.68%
Sugar:4.39g
4.88%
Cholesterol:32.83mg
10.94%
Sodium:818.03mg
35.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.66g
25.33%
Vitamin C:44.68mg
54.16%
Vitamin K:49.93µg
47.55%
Calcium:296.47mg
29.65%
Phosphorus:282.36mg
28.24%
Potassium:765.44mg
21.87%
Vitamin B2:0.36mg
21.31%
Selenium:13.17µg
18.82%
Manganese:0.35mg
17.67%
Folate:64.37µg
16.09%
Vitamin B6:0.3mg
15.25%
Vitamin B1:0.22mg
14.46%
Vitamin A:665.09IU
13.3%
Zinc:1.91mg
12.75%
Fiber:3.18g
12.73%
Magnesium:48.92mg
12.23%
Vitamin B3:2.18mg
10.92%
Copper:0.21mg
10.6%
Vitamin B12:0.54µg
9.07%
Iron:1.53mg
8.53%
Vitamin B5:0.8mg
8.01%
Vitamin E:0.59mg
3.94%
Vitamin D:0.51µg
3.38%