Creamy Corn And Broccoli Chowder

• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped (1/2 cup)
• 1 garlic clove, finely chopped
• 3 tablespoons Gold Medal all-purpose flour
• 1/2 teaspoon coarse salt (kosher or sea salt)
• 1/8 teaspoon pepper
• 3 cups reduced-sodium chicken broth or 3 cups vegetable broth
• 1 (16 ounce) bag frozen broccoli cuts
• 2 cups frozen 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).

butter, onion, garlic, gold medal allpurpose, coarse salt, pepper, chicken broth, frozen broccoli cuts, frozen sweet corn

Taken from www.food.com/recipe/creamy-corn-and-broccoli-chowder-288088 (may not work)