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Creamy Broccoli Corn Chowder


Although this recipe may seem a bit different, don’t be afraid to try it. It’s creamy and filling, and the corn adds a delicious flavor that pairs really well with broccoli. In fact, I sent a pot of it over to a neighbor who was recovering from surgery, and her family enjoyed it down to the last drop!


Prepare the Creamy Broccoli Corn Chowder

1. In a large pot, sauté onion in butter until soft and slightly golden.
2. Add water, soup mix, potato, chopped broccoli, half the corn (about 3/4 cup), and salt. Bring to a boil and then lower the heat to a simmer. Cook for about 40 to 45 minutes, or until vegetables are soft.
3. Add milk and blend soup with an immersion blender until smooth and creamy. Add remaining 3/4 cup corn kernels and broccoli florets. Break some of the larger florets into smaller pieces.
4. Bring soup back to a boil and cook for an additional 12 to 15 minutes, or until broccoli begins to soften. Season with freshly ground black pepper.


Food and Prop Styling by Goldie Stern
Photography by Sruly Rosenberg