Creamy Broccoli Corn Chowder
This Creamy Broccoli Corn Chowder is thick, rich, and packed with tender potatoes, broccoli, sweet corn, and green onions in a smooth golden broth. Chicken stock, milk, and cream make it wonderfully comforting, while garlic, paprika, turmeric, and tomato paste add plenty of savoury flavour and beautiful colour.
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.
For a thick and creamy broccoli corn chowder, cut the potatoes into small pieces and let them simmer until completely tender before adding the milk and cream. Mash a few potatoes right in the pot to naturally thicken the broth while still keeping plenty of broccoli, corn, and potato pieces in every spoonful.
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.
Nutrition
Serving: 1servingCalories: 398kcalCarbohydrates: 43gProtein: 13gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 56mgSodium: 696mgPotassium: 960mgFiber: 6gSugar: 13gVitamin A: 1247IUVitamin C: 60mgCalcium: 150mgIron: 2mg
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