Pam's Broccoli - Corn Chowder

Pam Ellingson

By
@wmnofoz

This is a recipe I have had in my "favorite recipe" book for a long time. Yummy and Hearty for those "hungry for soup" evenings.
I love using fresh broccoli and corn for this in the summer.

Rating:
★★★★★ 6 votes
Comments:
Serves:
4 to 6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

2 Tbsp
butter
2
leeks sliced
1 medium
onion chopped
2 large
potatoes, cubed 1/2 inch
3 c
vegetable or chicken broth
3/4 lb
broccoli ,chopped
salt and pepper to taste, or boullion crystals
1 can(s)
cream style corn
1 1/2 c
fresh corn kernels cut off the cob and cob scraped
2 c
milk
1/2 c
half and half
1/4 c
parsley chopped
3 Tbsp
butter
3 Tbsp
flour

Step-By-Step

1Notes: You can use chopped frozen broccoli, and drained canned corn if desired.
Also, you may substitute one large can of evaporated milk and two cups of water for the milk and half and half.
2In a large saucepan or Dutch oven, melt butter and sweat the leek and onion until soft and translucent without coloring.
3Add cubed potatoes and stock, and boil until potatoes are slightly al dente. Add salt and pepper or bouillion crystals to taste.
4Add broccoli, corn, milk and half and half. Simmer 5 minutes. While simmering, make a roux in a small bowl using the 3 Tbsp each butter and flour, microwaving for 2 - 30 second intervals. Add roux and parsley, stirring vigorously to incorporate roux.
5Simmer until thickened and veggies are completely cooked. Adjust seasonings and serve with a grind of fresh pepper and a sprinkle of parsley over the top. (Or to be really decadent, sprinkle with some finely shredded sharp cheddar cheese)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #chowder, #hearty