Monday, October 6, 2014

Corn and Veggie Chowder

Soup is one of my favorite things in the whole word to have for lunch. It's just nice to have a hot bowl of tasty soup to break up your day. This soup has become one of my favorites as the temperatures have decreased a few degrees.

Corn and veggie chowder is a combination of sweet corn, crunchy broccoli and carrots with a delicious, rich, and cheesy broth. Sometimes cream based soups are just not my favorite since they have great texture, but very little flavor. This soup is super flavorful and much lighter than other cream soups since it uses evaporated milk instead of actual whipping cream.Try this out and you will love it!


1 tablespoon butter
2 green onions, sliced
2 carrots, chopped
1/2 head of broccoli
2 ears of fresh corn or 16 ounces frozen corn
1 can evaporated milk
12 ounces milk
8 ounces Velveeta, cubed

First, melt the butter in a medium sauce pan over medium heat. Once the butter is melted and sizzling, add in the green onions, carrots, broccoli and corn. If you are using frozen corn, thaw it and add it in with the milk instead of sauteing it. Otherwise the other veggies will steam and miss out on some tasty flavor opportunities. Season these veggies with some salt and pepper.

After the veggies have cooked for a few minutes they should be a bit tender and have light color on them. Then add in both milks and the Velveeta. Turn the heat down to low.

Let this whole mixture simmer for about 15 minutes over low heat stirring occasionally. I added another sprinkle of pepper to my soup for extra zip.

Corn and veggie chowder is delicious with a slice of toast or a warm sandwich. I hope you try this soon and love it!

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