A Transitionary Soup

So our evenings this past week have been cool, like 53 degree cool.  I am loving it, needless to say, and am entirely on board with fall being around the corner.  This month's Everyday Food featured a bunch of broccoli recipes, one of which was this Broccoli Corn Chowder Soup.  After doubling the veggies and adding some grated sharp white cheddar cheese, it was delicious.  Comes together in just one pot, and only takes about 25 minutes to prepare and cook. 

Broccoli Chowder with Corn and Potatoes (adapted from Everyday Food Sept '08)

1 medium onion, chopped

2 garlic cloves, minced

1/4 cup flour

2 (14.5 oz) cans chicken broth (or one quart of homemade chicken stock, it's the best)

3 white potatoes, or Yukon Golds, washed well and diced

2 heads of broccoli, cut into bite-sized florets, stalks peeled and thinly sliced

10 oz. frozen corn (the frozen corn from Costco is awesome, only $5 for a massive bag)

1/2 tsp. dried thyme

2 cups whole milk

1-2 cups grated sharp white cheddar

kosher salt and freshly ground pepper

In a large pot, cook onion in a few TB. olive oil until it begins to soften, about 6-8 minutes.  Add garlic, cook one more minute being careful not to burn it.  Add flour, stirring constantly, cook for about 30 seconds.  Add broth and potato, bring to a boil.  Reduce to a simmer and cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme, and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Add cheese and salt and pepper to taste.