Broccoli & Cauliflower Corn Chowder
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you’ll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half. I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It’s packed with iron, calcium and vitamin C. Enjoy!
2 lb bag chopped frozen broccoli (use fresh if you desire)
1 lb bag frozen cauliflower
1 lb bag frozen corn
1 large onion chopped fine
1 clove chopped garlic
1/2 small red pepper
1 tbn salt
1/2 tsp blk pepper
4 cups chicken or veg broth
1/2 gallon low fat milk
1 cup low fat half & half
1/2 cup shredded cheese( any kind)
1/2 cup shredded sharp Parmesan, or Pecorino cheese
1/4 stick margarine
1/4 cup olive oil
1/2 cup flour
In your nonstick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes until the onions are cooked but not browned.
Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes until veg are cooked and remove pan from heat.
Remove about 2 cups of the veg florets, chop them coarsely and set them aside.
With an immersion blender puree the veg until they are mashed but not too dissolved.
In a small bowl mix flour with the one cup of milk untill creamy, then slowly add 1 cup of the warm milk to the flour mixure.
Slowly add the flour mixture( slurry) to the soup and stir well. Add the chopped flowerets to the soup and mix.
Reduce the heat to low heat and let the soup simmer for about 1/2 hour stirring the soup regularly.
Try not to turn the heat up past med, or the soup will overspill and burn. Add more salt or pepper to taste.
Let the soup cool and store it in the fridge.If it thickens too much just add a little warm milk, or cream when you heat it up.