Creamy Corn and Broccoli Chowder |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from 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).
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