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Broccoli Corn Chowder

soups, vegetables

1 bunch broccoli
2 tablespoons butter
1 onion; chopped
1/4 cup all-purpose flour
2 1/2 cups chicken stock
1 potato; peeled and cubed
2 cups corn kernels
1/2 cup slivered sweet red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
dash hot pepper sauce
1 1/2 cups light cream

Peel broccoli stems; cut into bite-size pieces. In large heavy saucepan, melt butter over medium heat; cook onion until softened, about 3 minutes. Add flour and cook, stirring, for 1 minute longer. Stir in stock, potato and broccoli stems; bring to boil over medium high heat, stirring frequently. Reduce heat to medium-low and simmer, covered, for 5 minutes, stirring occasionally. Cut broccoli florets into bite size pieces; add to chowder and cook, covered, for about 5 minutes, stirring occasionally, or just until vegetables are tender. Add corn, red pepper, salt, pepper and hot pepper sauce; cover and bring back to simmer. Add cream and cook just until heated through.

Contributor: Canadian Living - September, 1989

Yield: 4 to 6 servings

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