Southwestern Broccoli Chowder

Welcome to our third Lenten Friday! Today, I’m sharing one of my favorite new soups.

Southwest Broccoli Chowder 1

I don’t like to limit soups to winter – they really can be great make-ahead meals any time of the year.

This is a great make-ahead option because it reheats beautifully. You can make it ahead, and then just pour it back into the pot to warm it up. Or, if you’re only doing a bowl at a time, the microwave works too – that’s what I do for lunch.

Southwest Broccoli Chowder 2

The flavors here are bright with just a hint of heat – and of course the cheese makes it nice and creamy. It’s definitely one that will fill you up and you won’t miss the meat in!

Pair this with some bread and a salad for a really nice meal.

Southwest Broccoli Chowder

Southwest Broccoli Chowder

Serves 6

4 Tbsp. butter
onion, diced
2 tsp.  garlic
1/4 cup flour
3 cups vegetable broth
3 cups fat free half & half
1 poblano pepper, diced
1 red pepper, diced
4 cups chopped broccoli florets
1 can black beans, drained and rinsed
1/2 cup yellow corn
2 cups sharp white cheddar cheese
1 Tbsp. cumin
2 tsp. chili powder
salt and pepper, to taste

In a large pot or dutch oven, melt the butter over medium heat. Add in the garlic and onion and cook until the onion is translucent. Add flour and stir until it is clumpy. Cook, stirring, for another minute, then slowly whisk in half and half.

Add broth, peppers, and broccoli and bring to a boil. Reduce to a simmer and cook until the broccoli is tender, about 15-20 minutes.

Stir in the beans, corn, and spices. Stir in the cheese until melted and evenly combined. Serve.

adapted from Creme de la Crumb

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