Broccoli Chowder with Corn and Bacon

Broccoli Chowder with Corn and Bacon (Adapted from Everyday Food)

4 slices bacon, sliced into 1" pieces
3/4 cup chopped onion
1/4 cup all-purpose flour
3 1/2 cups chicken broth
1 large baking potato, diced
1 pound head of broccoli, sliced into bite-size florets with the stalks peeled and thinly sliced
1 3/4 cups corn kernels
1/2 teaspoon dried thyme
1 cup milk
salt and fresh ground pepper

In a large pot over medium-low, add bacon - cook, stirring occasionally, until crisp, about 8 minutes. Transfer bacon, leaving the drippings behind, to a plate lined with paper towels to drain. Increase heat to medium - add onion and cook until softened, about 6 minutes. Add flour - cook, stirring, for 1 minute. Add broth and potato - bring to a boil, reduce heat to a simmer and cook until the potato is tender, about 8 to 10 minutes. Stir in broccoli, corn, thyme and milk - continue to cook until the broccoli is just crisp-tender, about 8 to 10 minutes. Season to taste with salt and pepper - serve with crisped bacon scattered on top.

Makes about 4 servings.

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