Creamy Broccoli Corn Chowder
Thick, creamy broccoli corn chowder loaded with sweet corn, tender potatoes and fresh broccoli in a rich, savoury broth. A delicious, comforting dinner for chilly fall evenings!
There’s nothing quite like a big bowl of Creamy Broccoli Corn Chowder when the weather turns chilly! Loaded with tender broccoli, sweet corn and chunky potatoes in a rich, velvety broth, this homemade chowder is hearty, comforting and full of flavour. The natural sweetness of the corn pairs beautifully with the savoury, creamy broth. Every spoonful is delicious!
This easy broccoli corn chowder is perfect for cosy fall evenings, busy weeknight dinners or a relaxing weekend lunch. Serve it with warm crusty bread to soak up every last drop. It’s a satisfying, vegetable-packed comfort food recipe that the whole family can enjoy!
Thick and Creamy Broccoli Corn Chowder with Tender Potatoes
This homemade broccoli corn chowder is loaded with sweet corn, tender broccoli, chunky potatoes and green onions in a rich, golden broth. A combination of cream, garlic, paprika and turmeric gives this hearty vegetable chowder its delicious savoury flavour. It’s thick, creamy and wonderfully comforting, with plenty of vegetables in every spoonful.
Why You’ll Love This Homemade Coconut Curry Soup
The sweet corn and savoury broth work beautifully together, while the potatoes make this creamy chowder extra satisfying. The trick is to cook the potatoes until tender without letting the broccoli become too soft. You want those lovely green florets to keep a little bite! Finish with fresh green onions and crunchy sunflower seeds for a delicious contrast of textures.
A Cosy Fall Soup for Easy Family Dinners
When the evenings start getting chilly, a big bowl of creamy broccoli corn chowder is just what you need. It’s hearty enough for a family dinner but equally delicious for a relaxed weekend lunch. Serve with thick slices of toasted sourdough, warm crusty bread or a simple green salad. And definitely save some for lunch the next day!
Real Kitchen Tip: The Secret to Thick, Creamy Broccoli Corn Chowder
For a beautifully thick and creamy broccoli corn chowder, mash a few of the cooked potatoes against the side of the pot and stir them back into the broth. This naturally thickens the soup while keeping plenty of tender potatoes, sweet corn and broccoli in every spoonful. Whisk your potato flour and cornstarch with cold water before adding them to prevent lumps. Once the milk and cream go in, keep the heat low. A gentle simmer is all you need for a rich, velvety chowder!
Tips and Tricks for the Best Creamy Broccoli Corn Chowder
• Cut potatoes into even pieces. Keep your potato chunks roughly the same size so they cook evenly and become perfectly tender without falling apart.
• Don’t overcook the broccoli. Add the broccoli once the potatoes are nearly tender. You want those beautiful green florets to keep a little bite rather than turning soft and mushy.
• Bring out the natural sweetness of corn. Sweet corn balances the savoury garlic, paprika and turmeric beautifully. Fresh or frozen corn works well in this homemade chowder.
• Make a smooth thickening slurry. Mix the potato flour and cornstarch with cold water before stirring them into the soup. Add gradually, stirring well, for a rich, creamy broth without lumps.
• Keep the heat gentle. Once you’ve added the milk and cream, avoid a rolling boil. A gentle simmer helps keep your broccoli corn chowder smooth and velvety.
• Adjust the thickness to your liking. This hearty chowder naturally thickens as it cools. Add a splash of milk or vegetable broth if it becomes too thick, especially when reheating leftovers.
• Finish with a little crunch. Sprinkle freshly chopped green onions and sunflower seeds over each bowl just before serving. They add wonderful colour and texture to the creamy broccoli, corn and potatoes.
Delicious Variations for Creamy Broccoli Corn Chowder
• Make it cheesy. Stir in a handful of freshly grated sharp cheddar for a rich, creamy broccoli cheddar corn chowder. Add the cheese over low heat so it melts smoothly.
• Add crispy bacon. Sprinkle crumbled bacon over each bowl for a smoky, savoury flavour that pairs beautifully with sweet corn and tender potatoes.
• Give it a spicy kick. Add diced jalapeños, a pinch of cayenne pepper or a little smoked paprika for a warming chowder with extra heat.
• Try roasted corn. Lightly char fresh or frozen corn in a skillet before adding it to the soup. Those golden edges bring a lovely sweetness and slightly smoky flavour.
• Make it dairy-free. Replace the milk and cream with unsweetened plant-based milk and dairy-free cream. Oat cream works particularly well for a smooth, creamy texture.
• Add extra vegetables. Diced red bell peppers, carrots or cauliflower make this homemade broccoli corn chowder even heartier. Cut everything into small, even pieces for consistent cooking.
• Turn it into a chicken chowder. Stir in shredded rotisserie chicken during the final few minutes for a satisfying broccoli corn chicken chowder that’s perfect for an easy family dinner.
Creamy Broccoli Corn Chowder
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Small mixing bowl
- Whisk
- Ladle
Ingredients
- 2 tablespoons butter
- 1 yellow onion medium sized, finely diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 4 cups chicken stock or vegetable stock
- 2 cups potatoes peeled and diced small
- 3 cups corn kernels fresh or frozen
- 3 cups broccoli florets small
- 1 1/2 cups whole milk
- 3/4 cup heavy cream
- 1 tablespoon potato flour
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 3 green onions sliced
- 2 tablespoons sunflower seeds
For Serving
- Extra sliced green onions
- A few small broccoli florets
- Sunflower seeds
- Toasted crusty bread
Instructions
Sauté the Onion and Garlic
- Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for another 30 seconds, just until fragrant.
Build the Golden Chowder Base
- Stir in the tomato paste, paprika, turmeric, salt, and black pepper. Cook for about 1 minute, stirring frequently.
- Cooking the tomato paste and spices briefly helps deepen the flavour and gives this broccoli corn chowder its warm golden colour.
Cook the Potatoes
- Pour in the chicken stock and add the diced potatoes. Bring to a gentle boil, then reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender.
- Small potato pieces work best here. They cook quickly and give you a little potato in almost every spoonful.
Add the Corn and Broccoli
- Stir in the corn and broccoli florets. Simmer for another 5 to 7 minutes, until the broccoli is tender but still bright green.
- Try not to overcook it. The broccoli looks and tastes much better when it still has a little texture.
Make the Chowder Creamy
- Reduce the heat to low and stir in the milk and cream.
- In a small bowl, whisk together the potato flour, cornstarch, and cold water until completely smooth.
- Slowly stir the mixture into the chowder.
Thicken the Soup
- Cook gently for 3 to 5 minutes, stirring often, until the creamy broccoli corn chowder has thickened.
- Avoid a hard boil after adding the milk and cream.
- For an even thicker chowder, mash a few of the potatoes against the side of the pot and stir them back into the soup.
Finish the Chowder
- Stir in most of the sliced green onions and sunflower seeds, saving a little for garnish.
- Taste and adjust the salt and pepper if needed.
Serve
- Ladle the Creamy Broccoli Corn Chowder into bowls. Top with extra broccoli, sliced green onions, sunflower seeds and if your daring one two Chile Pequin.
- Serve warm with thick slices of toasted crusty bread for dipping.
Notes
- Cut the potatoes into small, even pieces so they cook quickly and help give this creamy broccoli corn chowder its thick, hearty texture.
- Use fresh or frozen corn. Both work well in this broccoli corn chowder recipe, and frozen corn can go straight into the pot without thawing.
- Add the broccoli near the end so it stays bright green and keeps a little texture instead of becoming too soft.
- Cook the tomato paste with the paprika and turmeric for about a minute before adding the chicken stock. This helps deepen the flavour and gives the chowder its warm golden colour.
- Whisk the potato flour and cornstarch with cold water first. This keeps the thickener smooth and prevents lumps in the creamy broth.
- Keep the heat low after adding the milk and cream. A gentle simmer helps the creamy broccoli potato chowder stay smooth and prevents the dairy from separating.
- Mash a few cooked potatoes for extra thickness. This is an easy way to make the chowder even creamier without adding more flour.
- Taste before adding extra salt. Chicken stock can vary a lot in saltiness, so it is best to season the soup near the end.
- Add the green onions just before serving for fresher flavour and a little colour in each bowl.
- Sunflower seeds add a nice bit of crunch against the creamy broccoli, corn, and potato base.
- The chowder thickens as it sits. If leftovers become too thick, stir in a splash of milk or chicken stock while reheating.
- Serve with toasted crusty bread for an easy, comforting broccoli corn chowder dinner that is perfect for cooler days.