1
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add carrot; cook, stirring often, until soft, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard, cayenne and thyme; cook, stirring often, for 2 minutes.
2
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.
3
Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
4
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.
Notes:
-You can add celery and onions to this recipe when you add the carrots.
-If it looks like there is too many vegetables for the amount of broth after step 2, add a bit more.