Broccoli Chowder with Corn

By Pat Duran
@kitchenChatter

This recipe is from Everyday Food Magazine 2008 - Martha Stewart.
This chunky and creamy at the same time and the bacon added is a plus in flavor.
A great and easy winter-time comfort chowder!

Rating:

★★★★★ 1 vote

Comments:

10 Comments

Serves:

4 servings

Prep:

20 Min

Cook:

20 Min

Ingredients

4 slice: bacon, cut into 1-inch pieces
1 medium: onion, chopped
1/4 c: all purpose flour
2 can(s): (14 oz. each) reduced-sodium chicken broth
1 large: baking potato, peeled and diced
1 medium: head broccoli, cut into bite-size florets, stalks, peeled and thinly sliced
1 1/2 c: frozen whole corn kernels or a (10 oz. pkg)
1/2 tsp: dried thyme
1 c: whole milk
: kosher slat and fresh ground pepper

How to Make Broccoli Chowder with Corn

Step-by-Step

1In a large pot or kettle, cook bacon over medium heat, stirring until crisp , about 9 minutes.,Using a slotted spoon, transfer to a paper towel lined paper plate. Increase heat to medium. Cook onion, stirring until it begins to soften, about 8 minutes.
2Add flour, cook stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a a simmer, cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme and milk. Cook until broccoli is crisp tender, 8-10 minutes. Season with the salt and pepper to taste. Sprinkle bacon on each serving.( a little cheese too, if desired)

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