Sweet Potato & Broccoli Corn Chowder

When I owned a small cafe many years ago, I began making fresh home made soups for the customers. I calculated that during those years, I probably made over 3,000 pots of soup. If I was to add that figure to the soups I made at home through the years, the total amount is probably somewhere around 5,000!

Now that’s a lot of soup!

Today, the soup making continues and the title of; “The Soup Queen” bestowed upon me by my family, is well deserved!

Maybe I should follow the steps of the famous Seinfeld show’s “Soup Man” and open a soup restaurant?

But don’t worry I wouldn’t turn into a “Portuguese Soup Nazi” but maybe I call it; “Portuguese Soup Queen”?


1 large sweet potato (cut into 1 inch cubes)

4 tbsp of butter

2 tbsp of olive oil

1 large celery stalk (chopped)

1 large onion (chopped)

1 pound of frozen or fresh Broccoli (chopped)

1 pound bag of frozen corn

2 cups of chicken or vegetable stock

1/2 gallon of low fat milk

3 tbsp of flour

1/4 cup of milk or cream

1 tsp of salt

1 tsp of pepper



Separate the broccoli into stems and florets. In a large heavy non stick soup pan, saute the onion, celery, broccoli stems and sweet potato in the butter and olive for about 2 minute on medium heat until the onion becomes translucent.

Add the stock, cover, and cook for about 10 minutes or until the potatoes are cooked.

Puree the vegetables with a hand held immersion blender until very smooth. *Add a small amount of milk if you find the mixture too thick to puree.

Add the milk, salt, pepper, corn and florets. Stir and cook on low heat for about 20 minutes stirring often so the soup does not stick.

In a small bowl mix the flour with the 1/4 milk or cream and mix until the flour is dissolved.

Add a few tablespoons of the warm soup to the flour to temper.

When the broccoli florets are cooked, add the flour and stir very well.

Cook the soup for an additional 20 minutes on very low heat stirring often.

Taste the soup and add more salt and pepper to your desired taste.

Cool and store in the refrigerator for up to 3 days!

*Note: If you prefer a creamier style soup, puree the soup with immersion blender to your desired consistency.


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