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Ingredients
1 Tablespoon extra virgin olive oil
1 1/2 Cups onion, chopped
1/2 Cup carrot, diced
1/2 Cup celery, diced
1 1/2 Cups potato, peeled & diced
2 Cloves minced garlic
1 Tablespoon all purpose flour
1/2 Teaspoon dry mustard
1/8 Teaspoon cayenne pepper
2 (14 oz) Cans vegetable or chicken broth
3 Cups broccoli crowns, cut into 1� pieces
1 Cup cheddar cheese, grated
1/2 Cup sour cream
1/8 Teaspoon salt or to taste
Instructions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes.
Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer stirring occasionally for 10 minutes.
Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through; season with salt to taste.