Creamy Corn and Broccoli Chowder

2 tablespoons butter
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 chicken broth or vegetable broth
3 cups frozen broccoli cuts
3 cups frozen sweet corn
1 cup half-and-half

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 and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.

Stir in half-and-half. Cook 2 to 3 minutes or until hot (do not boil).

Makes 6 servings.

Cuisinart Chef’s Classic Stainless 4-Quart Saucepan with Cover

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