Broccoli Chowder with Corn

Pat Duran


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!

★★★★★ 1 vote
4 servings
20 Min
20 Min


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


  • 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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About Broccoli Chowder with Corn