Hearty Broccoli Cheddar Chowder

Name: Hearty Broccoli Cheddar Chowder with Potatoes & Scallions
Yield: 2 servings
Ingredients: 2 Egg; 1 1/2 tbsp Sour Cream; 1/2 cup Cheddar Cheese; 1 tbsp Fry Seasoning; 12 oz Potato; 8 oz Broccoli; 4 oz Cream Sauce Base; 1 clove Garlic; 1 oz Cheese Roux Concentrate; 2 unit Scallions; 1 tsp Dijon Mustard; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Potatoes & Scallions

By Recipe0 System

Get this hearty, comforting bowl of creamy deliciousness on the table in just 25 minutes! While potatoes and broccoli cook until tender, you’ll make a deeply flavorful broth with garlic and scallions, then add our signature cheese roux base to make a rich, luscious soup. Once you add the veggies, mustard, and cheddar, it’s go time. Grab your favorite spoon for this cozy, satisfying chowda you’ll be prouda!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1 1/2 tbsp Sour Cream
1/2 cup Cheddar Cheese
1 tbsp Fry Seasoning
12 oz Potato
8 oz Broccoli
4 oz Cream Sauce Base
1 clove Garlic
1 oz Cheese Roux Concentrate
2 unit Scallions
1 tsp Dijon Mustard
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot (large pot for 4 servings) with enough salted water to cover by 2 inches; bring to a boil and cook until tender, 10-12 minutes. Drain and set aside.
2

While potatoes cook, cut broccoli into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
3

Place broccoli and 2 TBSP water (4 TBSP for 4 servings) in a large microwave-safe bowl; cover with plastic wrap. Microwave until tender, 3-4 minutes. Carefully remove plastic wrap and drain.
4

Meanwhile, heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, garlic, and Fry Seasoning. Cook, stirring, until fragrant, 1 minute.

Stir in cream sauce base, cheese roux, stock concentrates, and 2 cups water (4 cups for 4 servings). Bring to a simmer and cook, stirring occasionally, until slightly thickened, 1 minute.
5

Stir broccoli, potatoes, cheddar, sour cream, and half the mustard (all for 4 servings) into same pot until fully combined and cheese is incorporated. Season with salt and pepper to taste. (TIP: If your potatoes aren’t finished cooking yet, just stir them in when they’re tender.) Remove from heat.
6

Divide soup between bowls; garnish with scallion greens. Serve.

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