Grand Aunt Mary Lou's Broccoli Chowder
November comfort in a bowl - the family recipe that warms hearts during Friday night lights and autumn celebrations
Welcome to The Dinner Bell Newsletter. This week, we celebrate November, Grand Aunt Mary Lou’s broccoli chowder, Friday night lights, and cross-country twin birthday wishes.
Welcome to November
There’s something magical about November as it quietly arrives, bringing the last golden leaves of autumn and hints of the season ahead. The mornings now feel crisp, calling for warm scarves and hot drinks. As evenings grow darker, we look forward to comforting meals and gathering with loved ones.
This weekend will deliver on that promise as we journey to San Diego for a family celebration. It’s a special time - my nephew’s senior year Friday night lights football celebration mingles with my niece’s milestone 21st birthday. Adding to the family tapestry, my other nephew has just crossed the threshold into his teens, turning 13. He shares his birthday with his cousin, though they’re separated by the breadth of the country, making their joint celebration a testament to the beautiful complexity of modern family life. These moments, though logistically challenging, offer perfect opportunities to celebrate our ancestral heritage and the bonds that span time and distance.
It’s in this spirit of family connection that I share my Grandaunt Mary Lou’s cherished broccoli chowder recipe - a bowl of warmth that has brought comfort through countless November evenings. The steam rising from each spoonful carries stories of family gatherings and kitchen wisdom passed down through generations, a fitting tribute to a month that brings us closer together.
Hear that? It’s The Dinner Bell, calling you home! Join us as we pull up a chair at our family table.
Grand Aunt Mary Lou's Broccoli Chowder
A hearty soup perfect for cold November evenings
A cozy, creamy soup that combines tender potatoes, fresh broccoli, and a touch of green onion in a thick, savory base made with heavy cream and a buttery roux. Perfectly seasoned and topped with shredded cheese, this chowder is ideal for chilly days or when you’re craving comfort in a bowl. It’s deliciously hearty on its own, but a handful of oyster crackers adds just the right crunch.
Yield: 6-8 Servings | Prep Time: 20 min. | Cook Time: 60 min.
Ingredients
3 large potatoes
4 cups broccoli
3 green onions
4 cups water
1 & 1/2 cups heavy cream
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. flour
1/2 cup shredded cheese
Directions
Peel and dice the potatoes. Dice the broccoli florets. Chop the white and light green parts of the green onions, discarding the dark green ends.
Shred the cheese and set it aside.
Combine the water, diced potatoes, broccoli, and chopped green onions in a large pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 30 minutes, or until all vegetables are tender.
Stir in the cream, salt, and pepper.
In a separate saucepan, melt the butter over medium heat. Add the flour and stir constantly until smooth (roux). Gradually whisk this mixture into the soup to thicken.
Simmer for an additional 15-20 minutes.
Serve in deep bowls with crusty bread or oyster crackers, and sprinkle with cheese. Like November itself, this chowder brings warmth to body and soul, making it the perfect companion for these shorter days and longer nights.
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It is a wonderful bowl of soup. I loved it and it tasted like fall. It’s good to hear the stories of the family and what is happening with them all
I know if you eat a bowl of this you will love it. Thank you for the recipe!!!