Chives add a subtle flavor and double as an element of bright freshness in this hearty veggie chowder that works well into the summertime. Cook, relax, and enjoy!
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What you’ll need:
1 medium yellow onion
2 large cloves garlic
10 oz large red potato
2 corn cobs
1 oz butter
16 oz vegetable broth
6.75 oz whole milk
10 oz broccoli crown
4 oz sharp white cheddar
¼ oz fresh chives
all-purpose flour
coarse salt
freshly ground black pepper
Equipment:
large pot
box grater
immersion blender, blender, or food processor
Recipe steps:
-
Prepare vegetables
Peel and finely chop onion and garlic. Peel and chop potato into small cubes. Shuck the corn (if necessary) and cut corn kernels from cobs. -
Start chowder
Melt butter in a large pot over medium-high heat. Cook onion and garlic until softened (but not golden), about 3 minutes. Add 2 tablespoons flour and cook, stirring, 1 minute; season with salt and pepper. -
Add vegetables and simmer
Stir in potatoes, vegetable broth, ½ cup cream, and 2 cups water. Season generously with salt and pepper and cook at a low boil, partially covered, until potatoes are tender, about 15 minutes. -
Prep remaining ingredients
While soup simmers, cut broccoli into small florets. Grate cheddar and finely chop chives. -
Blend soup
When potatoes are tender, blend soup using an immersion blender, or transfer to a blender or food processor, and purée until smooth. -
Finish chowder
Add corn, broccoli florets, and remaining cream to pot and simmer until broccoli is tender, about 10 minutes. Season with salt and pepper. Serve chowder sprinkled with chives and cheddar. Enjoy!
