Broccoli Corn Chowder
Warm, hearty, and packed with wholesome ingredients, this Broccoli Corn Chowder is the ultimate comfort food for any season. Featuring tender broccoli florets, sweet corn kernels, and creamy Yukon gold potatoes, this chowder combines satisfying textures with a burst of savory flavors. A base of vegetable broth and unsweetened almond milk keeps it light yet luscious, while a touch of paprika and thyme adds aromatic depth. The recipe is as simple as it is nourishing, coming together in just 45 minutes, making it perfect for weeknight dinners or meal prep. Customize it with a sprinkle of cheddar cheese for an extra indulgent touch, and serve it alongside crusty bread to mop up every delicious bite. This vegetarian soup is a one-pot wonder that’s sure to delight your taste buds and bring warmth to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 cups Frozen corn kernels
- 2 medium Yukon gold potatoes
- 1 medium Onion, diced
- 3 whole Garlic cloves, minced
- 4 cups Vegetable broth
- 1 cup Unsweetened almond milk (or milk of choice)
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Thyme (dried)
- 0.5 cup Cheddar cheese (optional, shredded for topping)
Instructions
Wash and chop the broccoli into small florets, dice the potatoes into 1/2-inch cubes, and prepare the remaining vegetables (dicing the onion and mincing the garlic).
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring continuously for about 1 minute to cook out the raw flour taste.
Gradually stir in the vegetable broth, making sure to whisk or stir to avoid lumps. Bring the mixture to a gentle boil.
Add the diced potatoes, dried thyme, salt, black pepper, and paprika to the pot. Lower the heat to medium and cook for 10 minutes, partially covered.
Add the broccoli florets and frozen corn, and simmer for an additional 12-15 minutes, or until the potatoes and broccoli are tender.
Reduce the heat to low and stir in the almond milk, allowing the soup to warm through without boiling.
For a creamier chowder, use an immersion blender to partially puree the soup, leaving some chunks intact for texture. Alternatively, transfer a portion of the soup to a stand blender, blend until smooth, and return to the pot.
Taste and adjust seasonings as needed, adding more salt or pepper if necessary.
Serve hot, topped with optional shredded cheddar cheese, and enjoy with crusty bread or crackers!
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5288 mg | 230% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 49.7 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1216 mg | 94% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4885 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
