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Broccoli Chowder with Corn and Bacon

145

Broccoli enhances this healthy soup with crunch, while a bit of bacon lends a salty richness.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008

Ingredients

  • 4 slices bacon, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1 large baking potato, peeled and diced
  • 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
  • 1 package (10 ounces) frozen corn kernels
  • 1/2 teaspoon dried thyme
  • 1 cup whole milk
  • Coarse salt and ground pepper

Directions

  1. In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.

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

Reviews Add a comment

  • lemoor
    11 OCT, 2010
    This turned out very good. I added a little bit of dried rosemary instead of thyme. I also added grated sharp cheddar in the end which added a nice bite.
    Reply
  • SunflowrXS
    25 SEP, 2010
    So easy and tasted great - Creamy and great texture, did not do any extra blending except the stirring while cooking. I always love cooking onions in bacon grease too :)
    Reply
  • eagle17
    21 SEP, 2010
    I would use hand-held mixer to produce a creamier soup and I would add two cloves of garlic
    Reply
  • srparis22
    12 MAY, 2010
    I usually use my hand blender to blend this a little before serving. The potato, once blended, makes for a nicer texture. I also add a bit of whatever fresh herbs I have on hand instead of the dried thyme. I've used thyme, rosemary and chives.
    Reply
  • TIE
    28 MAR, 2009
    I did not like this recipe. I made no changes, but I found the texture and flavor of the soup base to be bleh, and the overall product to be boring, bland, and unbalanced in texture.
    Reply
  • warmlove
    15 MAR, 2009
    I use garlic instead of onion (like two cloves)..mmmmm so good and easy! Thick and creamy without being heavy at all.
    Reply
  • mpowals
    27 JAN, 2009
    really good and filling, this was delicious, i will be making this a regular.
    Reply
  • MS12151067
    10 SEP, 2008
    Great soup. Quick and easy. Next time I make it I will add a bit more spice though.
    Reply
  • brandnewspade
    22 AUG, 2008
    This soup is lovely. Made it last night and my seven year old went on and on about it (kind of uncharacteristic) and wanted to take it in his lunch to school today. Easy, wholesome, delicious--not heavy. Loved it!
    Reply