Best Creamy Corn And Broccoli Chowder Recipes

CREAMY CORN AND BROCCOLI CHOWDER

Creamy Corn and Broccoli Chowder image

Make and share this Creamy Corn and Broccoli Chowder recipe from Food.com.

Provided by Jens Kitchen

Categories Chowders

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.
Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

Nutrition Facts : Calories 196.1, Fat 9.9, SaturatedFat 5.6, Cholesterol 25.1, Sodium 294.1, Carbohydrate 23.2, Fiber 4, Sugar 3.9, Protein 8

CREAMY CORN AND BROCCOLI CHOWDER

Creamy Corn and Broccoli Chowder image

Broccoli and corn star in homemade chowder that's on your dinner table in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
1 bag (16 oz) Cascadian Farm® frozen organic broccoli cuts
2 cups Cascadian Farm® frozen organic sweet corn (from 16-oz bag)
1 cup half-and-half

Steps:

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.
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.
Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 0 g