Broccoli Chowder With Corn Recipes

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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

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

BROCCOLI CORN CHOWDER



Broccoli Corn Chowder image

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

Provided by Parsley

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon sugar
3 cups chicken broth
1 lb frozen broccoli cuts, thawed
2 cups frozen corn, thawed
1 cup fat-free half-and-half
1/2 cup sharp cheddar cheese

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, pepper, thyme and sugar.
  • Cook, stirring constantly, 1 minute.
  • Stir in broth, broccoli and corn. Heat to boiling over medium-high heat.
  • Reduce heat; simmer 5 -7 minutes, stirring occasionally, until vegetables are tender.
  • Stir in FF half-and-half and cheese. Cook over low heat 2 to 3 minutes or until hot - do NOT boil.

Nutrition Facts : Calories 255.3, Fat 9.3, SaturatedFat 5.1, Cholesterol 22.1, Sodium 740.4, Carbohydrate 35.9, Fiber 5.4, Sugar 4.4, Protein 12

BROCCOLI CHOWDER



Broccoli Chowder image

Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 7

1 box (4.7 oz) Betty Crocker™ au gratin potatoes
2 cups milk
1/2 cup canned vacuum-packed whole kernel corn or frozen corn
1/4 cup chopped celery
1 carton (32 oz) Progresso™ chicken broth
1 bag (12 oz) frozen broccoli cuts
1 1/2 cups shredded Swiss cheese (6 ounces)

Steps:

  • Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
  • Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
  • Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g

BROCCOLI CHOWDER



Broccoli Chowder image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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