Broccoli Bacon Chowder is a creamy, cheesy soup. It has the goodness of fresh broccoli, celery, carrots, potatoes, and a hint of fresh dill. Bacon and cheese add richness to this recipe.
Broccoli Bacon Chowder Ingredients:
1 med. onion, finely chopped
1 lb. broccoli, chopped
3/4 cup celery, chopped
3 potatoes, peeled and diced
2 carrots, sliced
1 small sprig fresh dillweed, minced (about a tablespoon)
1 tsp. salt
1/2 tsp. pepper
1 cup water
1 qt. milk
1 cup grated Cheddar cheese
1/2 lb. bacon
Fry bacon in a large skillet or Dutch oven until it is crisp. Set the bacon aside. Add onion to the bacon drippings and cook until the onion is transparent. Add remaining ingredients, except for cheese and bacon. Lower heat and simmer for 20 minutes, or until vegetables are tender. Add cheese just before serving, stirring until cheese melts. Crumble the bacon and sprinkle on the bowls of chowder.
Serve with bread sticks and fresh fruit.
Use one 16 oz. bag of frozen broccoli in place of the fresh broccoli.
To save time and make clean up easier, use one jar of bacon bits or bacon toppers instead of frying the bacon. You will then need to spray your skillet or Dutch oven with cooking spray before you sauté the onions.
For Cheesy Cauliflower Chowder, use cauliflower instead of the broccoli.
If you don't have fresh dillweed, use 1 teaspoon of dried dillweed. Dillweed is the leafy and flowery part of the dill – not the seeds. You can also leave out the dill altogether and it will still be very good.