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Broccoli Chowder with Garlic & Cheddar Toasts

Ready in 40 mins

Recipe by Graham 

Broccoli Chowder with Garlic & Cheddar Toasts is one of those lovely "chilly day" lunches that warms you both bodily and mentally. It has a cozy, earthy feel to it and can also be successfully used as a starter for a main meal (maybe without the toasts though). Simple and quick to make, Broccoli Chowder with Garlic & Cheddar Toasts should be on your "things to do" list for this next week!

Preparation Time

15 Minutes

Cooking Time

25 Minutes

Ingredients for Broccoli Chowder with Garlic & Cheddar Toasts

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE CHOWDER:
1 oz unsalted butter
4 rashers (slices) unsmoked streaky bacon (side bacon)
½ onion
2 cloves garlic
1 stick celery
2 tablespoons plain flour (all-purpose flour)
1 pint chicken stock
1 pint milk
4 medium potatoes
½ head broccoli
  salt and pepper
FOR THE TOASTS:
1 clove garlic
1 small baguette
4 oz Cheddar cheese

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Broccoli Chowder with Garlic & Cheddar Toasts

  1. Cut the broccoli into small florets then peel and thinly slice the stem. Peel the potatoes, cut into bite-size cubes and rinse under cold water. Peel and chop the ½ onion and finely chop the celery. Peel and crush (mince) the garlic.
  2. Cut the bacon into bite-size pieces then melt the butter in a large pan over a medium heat and fry the bacon for about 2 minutes until it renders slightly. Add the chopped onion, crushed garlic and chopped celery, stir and cook for 5 minutes, until soft. Sprinkle the flour over the mixture and stir to coat all of the vegetables. Gradually add the stock and the milk, whisking until smooth.
  3. Add the potatoes and increase the heat, bringing the mixture to a simmer for 5 minutes, until the potatoes are slightly softened. Add the broccoli and cook for a further 5-8 minutes, uncovered, until all the vegetables are tender. Season well with salt and freshly-ground black pepper.
  4. Meanwhile, preheat the grill (broiler) to high. Cut the baguette into 8 slices. Crush (mince) the garlic and rub into one side of the baguette slices. Cut the cheese into thin slices and top each piece of baguette with a slice of cheese. Grill (braise) until the cheese has melted and is golden, Serve with the soup.
GRAHAM'S HOT TIP:
If you want to ease off on the garlic, replace it with Dijon mustard when making the toasts.