Ingredients: 
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

Yield: 
8,1cup servings

Directions: 

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


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