Pam's Broccoli - Corn Chowder

Pam Ellingson


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 votes

4 to 6
15 Min
45 Min
Stove Top


  • 2 Tbsp
  • 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
  • 1/2 c
    half and half
  • 1/4 c
    parsley chopped
  • 3 Tbsp
  • 3 Tbsp

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)

Printable Recipe Card

About Pam's Broccoli - Corn Chowder

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

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