Lighter Broccoli, Potato & Corn Chowder
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This lighter chowder made with hearty potatoes, fresh broccoli and corn uses just a splash of milk for the signature creaminess. If you are feeling indulgent, top it with bits of crisp bacon and shredded cheese. Perfect comfort soup for the cooler months ahead!
You will need:
  • Olive oil - 1 tbsp
  • Onion - 1, chopped
  • Garlic - 1 clove, chopped
  • Fresh rosemary - 1 tsp, chopped
  • Dried oregano - ½ tsp
  • Flour - 2 tbsp
  • Chicken or vegetable stock - 4 cups
  • Potato - 2, diced
  • Broccoli florets - 1 small head
  • Corn kernels - ½ cup
  • Salt - to taste
  • Milk - ½ cup
  • Shredded cheese - ¼ cup, plus some extra for serving
  • Fresh parsley leaves - a few, chopped
  • Bacon - 3-4 strips, crisped and chopped (optional)
How to:
  1. Heat oil in a soup pot. Add onion and garlic. Saute for few minutes till onions are soft. Add rosemary and oregano and give it a stir.
  2. On medium-low heat, add the flour, stir and cook for a couple of minutes till browned lightly.
  3. Whisk in the chicken stock. Add potatoes and salt to taste (depends on how salty your stock is to begin with).
  4. Cook covered for 20 minutes till potatoes are tender. Transfer to blender jar, reserving some of the potatoes pieces and blend till smooth.
  5. Return blended soup and reserved potato pieces to the soup pot. Add broccoli and corn and cook till broccoli is tender, 5-6 minutes.
  6. Add milk and allow to warm through. Stir in cheese and remove from heat.
  7. Serve hot or warm, topped with parsley, crispy bacon and more cheese, if you wish.
Notes:
1. If soup is too thick for your liking, add more stock or milk as needed.
2. You can omit making the roux (step 2) but I like the added thickness and creaminess.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/10/28/lighter-broccoli-potato-corn-chowder/