Kitchen notes · a little help before you start
Southwest Broccoli Chowder
Broccoli chowder gets a lively turn here with peppers, beans and a creamy cheddar base. There's a little sweetness from corn among the savory spoonfuls. Fill a bowl while it's warm and add extra cheese if you fancy a little more melting into the top.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beans & lentils
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Whisk cream in slowly
After flour clumps with the softened onion mixture, gradually whisk in the cream or half and half.
2. Simmer until broccoli is tender
Add broth, peppers and broccoli, bring to a boil, then reduce the heat for their simmer.
3. Add beans near the end
Beans and corn join after the broccoli cooks, along with cumin, chili powder and seasoning to taste.
Get to know the ingredients
Rinsed black beans
Drain and rinse the canned black beans before adding them to the simmered broccoli mixture.
Prepared peppers
Dice both the poblano and red pepper before they go into the broth with the broccoli.
Sharp cheddar choice
White or yellow sharp cheddar are both listed; stir it into the chowder until melted and combined.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Southwest Broccoli Chowder
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Melt the cheddar through
Stir until the cheese is fully combined with the soup, then serve with additional cheese if you'd like.
A little more help as you go
Choose the broth
Chicken or vegetable broth are both listed for the liquid added with the peppers and broccoli.
A chicken addition
You can use cooked diced chicken breast as an extra addition to this broccoli and bean chowder.
A few questions you might have
Can I use half and half?
Yes, half and half is listed as an alternative to heavy cream for slowly whisking into the flour mixture.
Does the cheese go in before the broccoli simmers?
Keep it for the final stage, after the broccoli is tender and the beans, corn and seasonings are added.
When should I add the cumin?
Stir it in with the beans, corn and chili powder after the broccoli has simmered until tender.
How soft should the onions be before adding flour?
Saute them with garlic until clear and tender, then stir in flour before beginning the cream addition.
Are the broccoli stems used whole?
Use chopped broccoli florets, which join the broth and diced peppers for simmering.
Any more cooking tips?
You can also add cooked diced chicken breast.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
