Creamy Corn and Broccoli Chowder

from bettycrocker.com

• Ready In: 35 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  medium onion, chopped (1/2 cup)
• 1  garlic clove, finely chopped
• 3  tablespoons Gold Medal all-purpose flour
• 1⁄2 teaspoon coarse salt (kosher or sea salt)
• 1⁄8 teaspoon pepper
• 3  cups reduced-sodium chicken broth or 3  cups vegetable broth
• 1 (16 ounce) bag frozen broccoli cuts
• 2  cups frozen sweet corn (from 16-oz bag)
• 1  cup half-and-half

Directions

1. 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.
2. 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.
3. Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).