pam's broccoli - corn chowder

★★★★★ 6
wmnofoz avatar
By Pam Ellingson
from Wichita, KS

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.

★★★★★ 6
serves 4 to 6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For pam's broccoli - corn chowder

  • 2 Tbsp
    butter
  • 2
    leeks sliced
  • 1 md
    onion chopped
  • 2 lg
    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
    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

How To Make pam's broccoli - corn chowder

  • 1
    Notes: 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.
  • 2
    In a large saucepan or Dutch oven, melt butter and sweat the leek and onion until soft and translucent without coloring.
  • 3
    Add cubed potatoes and stock, and boil until potatoes are slightly al dente. Add salt and pepper or bouillion crystals to taste.
  • 4
    Add 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.
  • 5
    Simmer 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)
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