Broccoli Chowder with Corn and Bacon

Prep Time:
20 mins
Total Time:
40 mins

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


  • 4 slices bacon, cut into 1-inch pieces

  • 1 medium onion, chopped

  • ¼ 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

  • ½ teaspoon dried thyme

  • 1 cup whole milk

  • Coarse salt and ground pepper


  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.

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