Recipe for Corn and Broccoli Chowder
Corn and broccoli chowder that's homemade and can be on your dinner table in just 30 minutes!
Use organic vegetables if you can. Serve with buttered bisquits and you have a completely satisfying meal.
Ingredients:
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
3 cups reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
1 bag (16 oz) frozen broccoli cuts
2 cups frozen sweet corn (from 16-oz bag)
1 cup of half and half
Cooking instructions:
In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute. Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender. Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).
Yields: 6 servings
Other popular chowder recipes: Game Day Seafood Chowder | Ham and Sweet Potato Chowder | New England Clam Chowder
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