Fall

Creamy Corn & Broccoli Chowder

by:
February 26, 2019
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Creamy Corn & Broccoli Chowder
Photo by Dash of Amy
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 6
Author Notes

A hearty, delicious, and healthy soup perfect for a cold winter day. A combination of broccoli, corn, potatoes, and heavy cream makes for a perfect soup. Topped off with fresh cilantro and cheddar cheese. —Dash of Amy

What You'll Need
Ingredients
  • 4 tablespoons organic butter
  • 1/2 large onion, diced
  • 2 large Yukon gold potatoes, peeled and chopped
  • 2 garlic cloves, minced
  • 3 tablespoons flour
  • 2 cups organic chicken broth
  • 1 cup organic heavy cream
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 head broccoli florets
  • 1 can organic corn, drained
  • 1/3 cup fresh cilantro, finely chopped
  • 2 tablespoons shredded cheddar cheese for each bowl
Directions
  1. Heat a large stock pot over medium heat, melt the butter, then add the onion.
  2. Mix well, and cook for 2-3 minutes.
  3. Add the potatoes and garlic, cook 3 minutes.
  4. Add the flour and mix well.
  5. Add the chicken broth, heavy cream, salt, and pepper, turn heat to high and bring to a boil.
  6. Once it boils and thickens, add the broccoli and corn.
  7. Reduce heat to retain a light boil. Cook 5-7 minutes until potatoes and broccoli are fork tender.
  8. Add the fresh cilantro and mix well.
  9. Sprinkle each serving with cheddar cheese.
  10. WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
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