Optional: Add 1 C. of diced tomatoes to the soup to make it “Manhattan” Corn-Broccoli chowder.
Peel 1 medium or 2 small onions and then dice them.
Cut the florets off 1 lb. of Broccoli. Finely chop them. Peel the stems of the broccoli and then cut into small chunks.
Heat 3 T. butter or olive oil and saute the onions and broccoli stems until the onions are golden brown. (Add optional tomatoes and saute another 5 minutes)
Add 2 C. water, 1/2 T. each salt and black pepper, 1/4 t. paprika, and 1 bay leaf along with the chopped broccoli florets. Bring to a boil and simmer until the broccoli is soft.
Meanwhile, shuck 2-3 ears of corn and cut the kernels off the cobs. You need 2 C. of kernels.
Transfer the soup in batches to a food processor or blender and puree briefly. Return to the pot and add 3 T. flour and 1/2 C. milk. Heat for another 5 minutes. Add the corn plus another 1 1/2 C. milk. Heat through but do not boil.
Season with more salt and pepper.