Broccoli, Bacon and Cheddar Chowder

Well . . .

I still feel like a “stuffed butterball” but who cares,

Christmas is just around the corner . . . and I’m baking!

I know that I’ve been missing for a few days, but this darn house had to be decorated. It takes me a full day to de-clutter my storage room, just to be able to get to boxes and totes labeled Christmas!

I just don’t understand how it happens.  My husband must do it!

Maybe . . . I should take pictures of my decorated “Christmas house” and share them with you??

If you’ve been eating leftover turkey & ham for days on end, this sensational soup should excite your taste buds.

It’s sooooo good, that you’ll want leftovers.

As you’re reading this post, keep in mind that even if you HATE Broccoli, you can leave it out!

It’s an excellent base for Cheesy Potato Soup – hold the Broccoli.

This darn blog of mine, has brought me some really nice blessings.

I get a lot of Cookbooks to review in the mail, and I love it!!!!!

300 Sensational Soups

by Carla Snyder & Meredith Deeds

This is one fabulous Cookbook and I’ve dog eared many, many, many, many recipes.

I think we all know that a good soup nourishes the soul, & with winters cold bite . . . it’s very welcome.

Broccoli, Bacon and Cheddar Chowder called my name instantly.

It sounded soooo good, that I got up off the couch and headed straight to the kitchen.  I didn’t even need to make dinner . . . my hubbie was out of town.  It was dark!  Much too late to take decent pictures, so what you see is what you get.  I ate the whole darn pot of soup over the next several days.  I enjoyed every spoonful!

You can use frozen broccoli or use fresh like I did.

Here is a quick way to steam your broccoli.

Place small pieces on a plate and sprinkle two tablespoons of water over the broccoli.

Place a piece of Saran wrap or my favorite “press & seal” over the plate.

Place in the microwave for one to two minutes until broccoli is tender.

Drain off any leftover moisture and set aside.

Now, the recipe calls for 3 cups of milk, but I used 2 cups milk and 1 cup heavy whipping cream.

It’s just an option that I’ll throw your way.

In a large pot, saute bacon over medium heat until browned and crispy, about 5 minutes.  Remove with a slotted spoon to a plate lined with paper towels.  Set aside. Pour off all but 2 tbsp of the fat in the pot.  Add butter and heat until melted.  Add onion and sauté until softened, about 6 minutes.

In this crazy house, we really don’t care for chunks of onion, however . . . we like the flavor.  I always use onion powder instead.  I threw in about 1/2 to 3/4 teaspoon onion powder – Not onion salt.

See those red flake things?  I used Red pepper flakes instead of Cayenne pepper.  That’s just another option.  I toss the seasonings in now…..right over the butter.

 Add the flour.

Take a whisk and blend in that flour while it bubbles…..just whisk it until it’s smooth and darkens to a nice caramel color.

Slowly whisk in the milk, cream & broth and continue whisking.  Don’t stop!

Cream soups need stirred constantly.

Simmer, stirring often, until smooth and creamy, about 3 minutes.  Do not let boil.

  Add potatoes, reduce heat and simmer, stirring often, until potatoes are tender, about 20 minutes.

Note:  I didn’t add the potatoes this time around, however . . . the 2nd time around . . . I did.

If you don’t add the potatoes, you can eliminate some of that simmer time.

It’s great either way.

Add the tender broccoli and stir well.

Here comes another option for you.

I added 1/2 cup of shaved Parmesan Cheese – just because I love the flavor it gives the soup.

Remember . . . it’s an option.

Add a generous 2 cups of grated Cheddar Cheese – 1/2 cup at a time.

You can toss your cheese around in 1 tablespoon of flour, so that it doesn’t clump up.

I didn’t do it, I just added it slowly and stirred, stirred, stirred!

DO NOT LET your SOUP COME TO A BOIL!!!!!!!

Cream Soups do not like to be boiled – you’ll make the soup grainy instead of creamy & smooth.

I like to add some of that crisp bacon to the soup.

It gives it great flavor as it simmers.

Ohhhhhhhhh it’s really good.

I really did eat the whole pot of soup by myself . . . for 3 days, and enjoyed every bite!

I wanted to show you the view from my living room window every night.

The sun is going down . . .

I used my 100 mm macro lens – love that lens.

Ohhhhhh beauty through the trees in my yard.

There are still a few leaves hanging on for dear life!

This is what I call . . . “Blessing from above!”

I am also Thankful for all of you who “Get Off Your Butt and BAKE . . . with me!”

CHRISTMAS BAKING COMING UP SOON.

 

Amazon has the best price available on this Fabulous Cookbook

Click on the picture to go there now.

Print

Broccoli, Bacon and Cheddar Chowder

This is a delicious base for all your cream soups. Leave out the broccoli and add another vegetable if you like.

Scale

Ingredients

  • 8 slices bacon, chopped
  • 2 tbsp unsalted butter
  • 1 onion, finely chopped (opt: use 1 teaspoon Onion powder instead)
  • 1 to 2 teaspoons sugar (opt: I add a bit of sugar to all my soups!)
  • 2 tbsp all-purpose flour
  • 3 cups milk (opt: use 2 cups of milk + 1 cup heavy cream instead)
  • 2 cups chicken broth
  • 1/2 tsp salt
  • Pinch cayenne pepper (opt: 1/2 tsp. red pepper flakes)
  • 12 oz red-skinned potatoes (about 3 medium cut into 1/2 inch dice)
  • 2 cups shredded Cheddar cheese, tossed with 1 tbsp all-purpose flour
  • 1/2 cup shredded or shaved Parmesan cheese (opt)
  • 2 packages (each 10 oz/300 g) frozen chopped broccoli, thawed and drained
  • optional : If you prefer, you can substitute 4 to 5 cups chopped cooked fresh broccoli instead of frozen

Instructions

  1. In a large pot, saute bacon over medium heat until browned and crispy, about 5 minutes.
  2. Remove with a slotted spoon to a plate lined with paper towels. Set aside.
  3. Pour off all but 2 tbsp of the fat in the pot.
  4. Add butter and heat until melted.
  5. Add onion and sauté until softened, about 6 minutes.
  6. Sprinkle with flour and sauté for 2 minutes. *opt: onion powder
  7. Gradually whisk in milk – or milk & cream, broth, salt and cayenne or pepper flakes, sugar; bring to a simmer, stirring constantly. Simmer, stirring often, until smooth and creamy, about 3 minutes. Do not let boil.
  8. Add potatoes, reduce heat and simmer, stirring often, until tender, about 20 minutes.
  9. Add Cheddar & Parmesan cheese (opt) 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted. Do not let Boil!
  10. Add broccoli and simmer, stirring, until heated through.
  11. Taste and adjust seasoning with salt and cayenne, if necessary.
  12. Ladle into heated bowls and garnish with reserved bacon.

 

Broccoli, Bacon and Cheddar Chowder

Serves 6

  • 8 slices bacon, chopped
  • 2 tbsp unsalted butter
  • 1 onion, finely chopped (opt:  use 1 teaspoon Onion powder instead)
  • 1 to 2 teaspoons sugar (opt:  I add a bit of sugar to all my soups!)
  • 2 tbsp all-purpose flour
  • 3 cups milk (opt:  use 2 cups of milk + 1 cup heavy cream instead)
  • 2 cups chicken broth
  • 1/2 tsp salt
  • Pinch cayenne pepper (opt:  1/2 tsp. red pepper flakes)
  • 12 oz red-skinned potatoes (about 3 medium cut into 1/2 inch dice)
  • 2 cups shredded Cheddar cheese, tossed with 1 tbsp all-purpose flour
  • 1/2 cup shredded or shaved Parmesan cheese (opt)
  • 2 packages (each 10 oz/300 g) frozen chopped broccoli, thawed and drained
  • optional :  If you prefer, you can substitute 4 to 5 cups chopped cooked fresh broccoli instead of frozen
  1. In a large pot, saute bacon over medium heat until browned and crispy, about 5 minutes.  Remove with a slotted spoon to a plate lined with paper towels.  Set aside.
  2. Pour off all but 2 tbsp of the fat in the pot.  Add butter and heat until melted.  Add onion and sauté until softened, about 6 minutes.  Sprinkle with flour and sauté for 2 minutes. *opt:  onion powder
  3. Gradually whisk in milk – or milk & cream, broth, salt and cayenne or pepper flakes, sugar; bring to a simmer, stirring constantly.  Simmer, stirring often, until smooth and creamy, about 3 minutes.  Do not let boil.
  4. Add potatoes, reduce heat and simmer, stirring often, until tender, about 20 minutes.
  5. Add Cheddar & Parmesan cheese (opt) 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted.  Do not let Boil!
  6. Add broccoli and simmer, stirring, until heated through.  Taste and adjust seasoning with salt and cayenne, if necessary.
  7. Ladle into heated bowls and garnish with reserved bacon.
  • Erin @ The Spiffy Cookie - 11/27/2012 - 4:32 pm

    Well, that just looks fantastic and is going to completely trump my dinner plans this eveningReplyCancel

  • Brandi - 11/27/2012 - 5:04 pm

    Well that soup looks just amazing. I am wishing I had threw broccoli, bacon and cream in my shopping cart. I am like you though, I just love a good bowl of soup, especially broccoli soup. Jason on the otherhand just doesn’t care for it. I have been forcing my kids to like broccoli, and I have about succeeded!!! Laughing.
    1 cookbook down… 200 to go! 🙂ReplyCancel

  • Anne [A Squared] - 11/27/2012 - 8:00 pm

    This looks amazing! Even my husband who is not a soup fan would likely eat (and enjoy) this chowder.ReplyCancel

  • Valerie - 11/27/2012 - 9:15 pm

    Oh my goodness~ that looks so good!!!ReplyCancel

  • Ellie - 11/28/2012 - 2:04 am

    Looks delish and am going to make it. My hubby LOVES soup.
    Yes, please do take pics of your “Christmas House”, would love to see the inside. Your kitchen looks fabulous from the few glimpses that you’ve given us!! Think it would be my kind of kitchen…farmhouses have THE best kitchens!ReplyCancel

    • Get Off Your Butt and BAKE! - 11/28/2012 - 9:41 am

      Hi Ellie,

      I will try to take a few snap shots. My husband has farmed for many many years, however
      we don’t live on that farm. Somehow my sweet husband always sensed that his wife and four daughters were just not
      “born” farmgirls. We learned to move pipe, drive tractor and work cows though…..even though we hated it!
      It took us out of our comfort zone though, and sometimes that’s good for us.

      JonnaReplyCancel

  • Carolyn - 11/28/2012 - 7:01 am

    The picture of the sun going down out of your window, sure looks like Rexburg, Idaho, is that where this is taken?ReplyCancel

  • Inger in Savannah - 11/29/2012 - 4:04 am

    I love the picture of the sun going down – looks very peaceful!ReplyCancel

  • Suzanne Perazzini - 11/30/2012 - 12:12 pm

    That view from your house is to die for. What wonderful colours! Photos of your decorated house would be much appreciated.ReplyCancel

  • Shannon - 12/01/2012 - 9:31 am

    Luv, luv, luv your blog!
    Your pic.’s are fantastic! Thanks for sharing your view! Wow, just lovely. = )ReplyCancel

  • Jordan Little - 12/02/2012 - 2:41 am

    This looks so tasty! I have been on a hunt for a really good creamy soup. I have tried some that are a bit gloppy tasting, but this looks perfect!ReplyCancel

  • Beckie - 08/01/2013 - 6:13 pm

    I love making cream soups in the winter, it just warms you up and is really comforting. there are two things that I wanted to offer your readers as to how i do it and it makes such a yummy difference.
    First,I saute the onion (we like onion at our house) and sometimes use mushrooms in the butter and spices. I usually cook the potatoes first too before adding the cream stuff.
    Second, I add a can of evaporated milk instead of (or sometimes in addition to) the cream. this gives it a wonderful flavor.
    I like your tips for adding the cheese, and I always wondered why sometimes it would turnout a little grainy, good to know.

    Keep on cookin’
    BeckieReplyCancel