Cheesy Mash and Broccoli Chowder
A rich, thick chowder loaded with bacon, broccoli, and creamy mashed potatoes, finished with melted Velveeta, sharp cheddar, and sour cream. Hearty, comforting, and built for serious flavor.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Special Equipment: Stock Pot
Ingredients
6 slices thick cut bacon chopped
1 medium onion diced
1 cup shredded carrots
3 cloves garlic minced or 1 to 2 tbsp garlic paste
12 oz frozen chopped broccoli
Frozen broccoli florets about half a bag
4 cups chicken broth
1 cup heavy cream
½ to 1 cup sour cream plus extra for topping
Up to 24 oz prepared mashed potatoes
16 oz Velveeta cubed
1 to 1½ tsp salt adjust after cheese melts
1 tsp coarse black pepper
1 tsp garlic powder
Optional cayenne or chili crisp
Crispy bacon pieces for topping
Green onions or chives
Grated sharp cheddar
Extra sour cream
Whole broccoli florets for garnish
Directions
Cook bacon in a Dutch oven until crisp. Remove bacon and reserve, leaving about 2 to 3 tbsp bacon fat in the pot.
Add onion to the bacon fat and cook 3 to 4 minutes until softened. Stir in carrots and cook 2 minutes, then add garlic and cook 30 seconds.
Add chopped broccoli and broccoli florets, pour in chicken broth, and simmer 10 to 12 minutes until florets are tender.
Stir in mashed potatoes until the base thickens and becomes creamy.
Reduce heat to medium low and stir in heavy cream and sour cream without boiling.
Add Velveeta gradually, stirring until fully melted and smooth.
Season with salt, black pepper, garlic powder, and optional cayenne or chili crisp. Adjust thickness with more broth or mashed potatoes if needed.
Ladle into bowls and top with crispy bacon, green onions, grated sharp cheddar, a dollop of sour cream, and a broccoli floret.
Tips:
Use leftover mashed potatoes for best body and thickness.
Add extra cheddar if you want a sharper finish.
Do not boil after dairy is added to keep the chowder smooth.
