Family First Corn Broccoli Chowder

PractclyPerfect

Mon, Jul 12 2021, 8:28 pm

1 large onion, diced
1 Tbsp butter
4 cups water
3 Tbsp pareve chicken soup mix
1 large potato, peeled and diced
1 24-oz (680 g) bag frozen chopped broccoli
1 16-oz (450 g) can whole corn kernels, drained and divided
1 tsp salt
1 cup milk
1 24 oz frozen broccoli florets, defrosted
freshly ground black pepper, to taste

In a large pot, saute onion in butter until soft and slightly golden. Add water, soup mix, potato, chopped broccoli, half the corn (about 3/4 cup), and salt. Bring to a boil and then lower the heat to a simmer. Cook for about 40-45 minutes, or until vegetables are soft.

Add milk and blend soup with an immersion blender until smooth and creamy. Add remaining 3/4 cup corn kernels and broccoli florets. Break some of the larger florets into smaller pieces.

Bring soup back to a boil and cook for an additional 12-15 minutes, or until broccoli begins to soften. Season with freshly ground black pepper.