Broccoli and Potato Chowder


This creamy chowder is perfect for a comforting meal on a cooler day. This recipe normally calls for ingredients like butter and cream, but with MEC, these ingredients are not necessary! Broccoli is a healthy vegetable with a lot of nutritive value, and is an amazing immune system booster. Did you know that a cup of broccoli has the same amount of Vitamin C as an orange? Antioxidants in broccoli aid digestion, too. Potatoes are a good source of complex carbohydrates, providing energy for the body. We hope you enjoy this recipe!

Broccoli Potato Chowder

Serves 3-5 People | Cook Time: Approximately 30-40 Minutes


  • 3 cups fresh broccoli florets 
  • 2 cups potatoes, peeled & diced 
  • 2 cups water 
  • 1/3 cup onions, sliced 
  • 1 tsp. salt 
  • 1/2 tsp. pepper 
  • 1 Tbsp. pure cooking oil 
  • 3 Tbsp. all-purpose flour or arrowroot flour
  • 1/8 tsp. ground nutmeg 
  • 2 cups whole milk 
  • 1/2 cup shredded cheddar cheese


Combine whole milk and flour in a separate bowl. Stir thoroughly until there are no lumps and set aside. 

Add oil, crushed nutmeg, onions, broccoli, and potatoes to your MEC pot. Start stove to low heat and set your pot on the stove. Cover and cook for 5 minutes; then add water, salt, and pepper.  Cook on medium-low heat for 10 minutes.

Reduce heat to low, cover, and simmer for 5-7 more minutes or until vegetables are tender (vegetables are tender when you can easily press a fork into potatoes).  

Now add the milk and flour mixture. Allow the dish to simmer for 5 minutes, then turn stove off and sprinkle cheese on top, let the pot sit covered for 5-10 minutes to cool down as it “comes together”. Serve! 


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