2 tablespoons canola oil
½ cup chopped onion
3 cloves garlic, finely minced
½ cup chopped carrots
2 cups diced, unpeeled red potatoes
3 cups broccoli florets
½ teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons all-purpose flour
3½ cups low sodium chicken broth
½ cup half-and-half
½ cup low-fat, shredded cheese

8, 1 cup servings


In a large heavy pot, heat the oil over medium heat. Add the onion and garlic and sauté 2-3 minutes. Add the carrots, red potatoes and broccoli one at a time; sauté each about 2 minutes. Add the Italian seasoning, salt, pepper and flour and toss until vegetables are coated. Cook 1-2 minutes. Add the chicken broth and bring to a boil. Reduce heat to low, cover pot and simmer for 15 minutes. Remove lid and stir in the half-and-half. Bring back to a simmer and remove from heat. Ladle into bowls and top with cheese to serve.

Nutritional Analysis: 
180 calories
8 g total fat
2.5 g saturated fat
15 mg cholesterol
340 mg sodium
18 g total carbohydrate
3 g dietary fiber
4 g sugar
8 g protein

Broccoli Chowder - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

October, 2014

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.