Broccoli Chowder with Corn and Bacon

Printable Recipe

Broccoli Chowder with Corn and Bacon
1 pkg (1 lb) bacon, cut into 1 inch pieces
1 medium onion, diced
1/4 cup flour
32 oz chicken broth
2 cups potatoes, peeled and chopped
1 head broccoli, cut into bite size pieces
1 pkg (10 oz) frozen corn
1/2 tsp dried thyme
1 cup milk
salt and pepper to taste

In a large pot, cook bacon until crisp. Remove from pan with a slotted spoon and drain on paper towels. Drain all but 1 Tbsp of bacon grease. Add onion to pot and cook until it begins to soften, about 6-8 minutes.

Add flour and cook, stirring constantly, for 30 seconds. Add broth and potatoes; bring to a boil. Reduce heat to a simmer; cook for about 10 minutes or until potato is tender. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, about 8-10 minutes. Season soup with salt and pepper. Serve topped with bacon.

Serves 6

Recipe adapted from Martha Stewart

Past recipes:
One year ago: Mac & Cheese with Roasted Garlic and Caramelized Onions
Two years ago: Cheese Enchiladas