Creamy Corn and Broccoli Chowder

 

2

tablespoons butter or margarine

1

medium onion, chopped (1/2 cup)

1

clove garlic, finely chopped

3

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon coarse salt (kosher or sea salt)

1/8

teaspoon pepper

3

cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth

1

bag (16 oz) Cascadian Farm® frozen organic broccoli cuts

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, stirring occasionally, until hot (do not boil).