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
Stove Top


  • 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


  1. In 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.
  2. Add 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)

Printable Recipe Card

About Broccoli Chowder with Corn

Main Ingredient: Vegetable
Regional Style: German
Other Tag: Quick & Easy

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