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Creamy Corn and Broccoli Chowder

  • 6servings
  • 30minutes
  • 190calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 1 medium onion, chopped (1/2 cup)

  3. 1 clove garlic, finely chopped

  4. 3 tablespoons Gold Medal® all-purpose flour

  5. 1/2 teaspoon coarse salt (kosher or sea salt)

  6. 1/8 teaspoon pepper

  7. 3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth

  8. 1 bag (16 oz) Cascadian Farm® frozen organic broccoli cuts

  9. 2 cups Cascadian Farm® frozen organic sweet corn (from 16-oz bag)

  10. 1 cup half-and-half

Instructions Jump to Ingredients ↑

  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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