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Warm up on this cold weekend with some of Betty Crockers Creamy Broccoli and Corn Chowder!

Creamy Broccoli and Corn Chowder

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

Directions

  • 1In 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.
  • 2Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
  • 3Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

For nurtitional information and more recipes like this one, visit www.bettycrocker.com

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