Creamy Corn and Broccoli Chowder

Submitted by Jen's Kitchen

"from bettycrocker.com"

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 6 cups
• Serves: 6

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).

Reviews

[Brooke the Cook in]

Very nice corn and broccoli chowder. The use of frozen veggies makes this chowder a breeze and I'll be keeping it around for nights when I need something warm and comforting but don't feel like doing too much. I added lots of pepper, but I think it could have used something else too... perhaps thyme. As is, it was a bit bland, but could easily be adapted to use seasonings of your choice.