broccoli corn chowder with potato and cheddar

In this creamy, cheesy chowder, potatoes are blended smooth and work as the perfect thickener so as not to use excess flour or cornstarch. Fresh and crunchy...

By: Anna Decker / 07/06/2016

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!

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: 1. 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.

  1. 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.

  2. 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.

  3. Prep remaining ingredients While soup simmers, cut broccoli into small florets. Grate cheddar and finely chop chives.

  4. Blend soup When potatoes are tender, blend soup using an immersion blender, or transfer to a blender or food processor, and purée until smooth.

  5. 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!

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