Creamy Corn And Broccoli Chowder Recipe

Recipe By Slurrp

Creamy Corn and Broccoli Chowder is a comforting and hearty soup that is perfect for chilly days. This chowder is packed with sweet corn, tender broccoli, and creamy potatoes, all simmered in a flavorful broth. The addition of bacon adds a smoky and savory touch, while the cream gives it a rich and velvety texture. Serve this delicious chowder with crusty bread for a satisfying and delicious meal.

4.1
15 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Creamy Corn And Broccoli Chowder
plan
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ingredients serve

Ingredients for Creamy Corn And Broccoli Chowder Recipe

  • 0.67 Slices Bacon, Chopped
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 Potatoes, Peeled And Diced
  • 0.33 cup Frozen Corn
  • 0.33 cup Broccoli Florets
  • 0.67 cup Chicken Broth
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 0.33 cup Milk
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Creamy Corn And Broccoli Chowder Recipe

Cooking Directions

  • STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
  • STEP 2.Add the onion and garlic to the pot and cook until softened and fragrant.
  • STEP 3.Add the potatoes, corn, and broccoli to the pot and stir to combine. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
  • STEP 4.In a separate saucepan, melt the butter. Stir in the flour to make a roux. Gradually whisk in the milk until smooth and thickened.
  • STEP 5.Pour the milk mixture into the pot with the vegetables and stir to combine. Cook for an additional 5 minutes, or until heated through.
  • STEP 6.Season with salt, pepper, and any additional desired seasonings. Serve the chowder hot, topped with the crispy bacon and garnished with fresh herbs.

Cooking Tips

  • For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
  • Feel free to add other vegetables such as carrots or bell peppers for extra flavor and texture.
  • If you prefer a chunkier chowder, you can mash some of the potatoes with a fork before adding the milk mixture.

Storage and Serving

  • Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the chowder with crusty bread or crackers for a complete meal.
Nutrition
value
285
calories per serving
8 g Fat20 g Protein35 g Carbs5 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    20g
  • Carbs
    35g
  • Fiber
    5g

MacroNutrients

  • Carbs
    35g
  • Protein
    20g
  • Fiber
    5g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    2mg
  • Vitamin A
    187mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    189mg
  • Selenium
    16mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp