On nights when dinner is last minute, this creamy chowder will fit the bill—it's ready to eat in 20 minutes!
Start to Finish: 20 minutes PT0H20M
Makes: 6 servings (1 cup)
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
3 cups reduced-sodium chicken broth or vegetable broth
3 cups Cascadian Farm® frozen organic broccoli cuts (from 16-oz bag)
2 cups Cascadian Farm® frozen organic sweet corn (from 16-oz bag)
1 cup half-and-half
1. In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
2. Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
3. Stir in half-and-half. Cook 2 to 3 minutes or until hot (do not boil).
High Altitude (3500-6500 ft): No change.