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Cheesy Broccoli and Corn Chowder

Ingredients

  • 1 medium onion, diced
  • 1 large russet potato, diced
  • 1 head broccoli, cut into bite size florets
  • 2 cups freshly grated, packed cheddar cheese
  • 3 1/2 cups chicken broth
  • 2 cups frozen corn
  • 1/2 teaspoon dried thyme
  • 4 tablespoons unsalted butter, sliced into thin pieces
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • salt and pepper, to taste

Directions

Prep: 1. Dice onion and potato. 2. Cut broccoli into florets. 3. Grate cheese. Make: 1. Heat 1 tablespoon of butter to medium and add onion. Cook, stirring frequently, until the onion begins to soften, about 5 to 8 minutes. 2. Add chicken broth and diced potato and bring to a boil. Reduce to simmer and cook until the potato is tender, about 10 minutes. 3. Meanwhile, melt butter in a separate saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Slowly add in the milk, whisking constantly. Increase heat to medium and continue to cook, whisking frequently, until the mixture thickens, 5 minutes. Remove from heat and stir in the cheese. 4. When potato is done, add the broccoli, corn and thyme to the potato mixture. Cook until the broccoli is crisp-tender, about 10 minutes. 5. Add the cheese mixture to the pot and stir well. Cook for another minute. Add salt and pepper to taste.

Notes

If desired add 4 slices bacon, you can even start by frying them directly in the soup pot and leaving a little of the grease to saute the onions in. You can also use fresh corn if it's in season.

Goes great with these recipes

Romaine Salad with Garlic Vinaigrette
Bibb Lettuce Salad with Basil Green Goddess Dressing
Arugula Salad
Caesar Side Salad
No Knead Artisan Bread
Fresh Whole Grain Bread
Lettuce Salad
Baguette

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