Ingredients: 1 tablespoon extra-virgin olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, diced 1 large potato, peeled and diced 2 cloves garlic, minced 1 tablespoon all-purpose flour 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth 8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated 1 cup shredded reduced-fat Cheddar cheese 1/2 cup reduced-fat sour cream 1/8 teaspoon salt Directions: 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, about 2 minutes. Season with salt. Makes 6 Servings (1 Cup Servings) 5 Pointsplus, 5 Smartpoints Nutritional Info Per Serving: 205 calories; 9 g fat; 21 mg cholesterol; 23 g carbs; 9 g protein; 4 g fiber; 507 mg sodium *SmartPoints are calculated with Weight Watchers Calculator
