Creamy Corn and Broccoli Chowder
Dive into a bowl of comfort with this Creamy Corn and Broccoli Chowder, a hearty, veggie-packed soup that's perfect for cool evenings or quick weeknight meals. This one-pot recipe blends sweet corn and tender broccoli with creamy potatoes, sharp cheddar, and a hint of smoked paprika for a rich, satisfying flavor combination. A touch of heavy cream and a quick blitz with an immersion blender give this chowder its luscious, velvety texture, while keeping it loaded with hearty chunks for a rustic appeal. Ready in just 45 minutes, it’s an ideal choice for busy days, yet indulgent enough to impress. Serve this cozy vegetarian chowder with crusty bread or a simple side salad for a complete meal that warms from the inside out! Keywords: creamy corn chowder recipe, broccoli chowder, vegetarian comfort food, easy weeknight soup.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 large russet potato, peeled and diced
- 3 cups fresh broccoli florets, chopped
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil together over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle in the flour and stir constantly for about 1 minute to create a roux. The mixture should become thick and slightly golden.
Slowly pour in the vegetable broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potato and cook for 10 minutes, or until the potato starts to soften.
Stir in the broccoli florets and frozen corn kernels. Simmer for another 8-10 minutes, or until the broccoli is tender.
Reduce the heat to low and stir in the heavy cream. Season the chowder with salt, pepper, and smoked paprika. Adjust the seasoning to taste.
Using an immersion blender, blend the chowder slightly to achieve a creamy texture while keeping some chunks. Alternatively, transfer half of the soup to a blender, puree, then return it to the pot.
Stir in the shredded cheddar cheese until melted and incorporated.
Remove the chowder from heat and ladle into bowls. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 880 mg | 19% | |
*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.
