Sunday, May 15, 2005

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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  1. Sounds yummy!!! I have a big stash of brocolli and this will be a good way to use some of it! Our weather is changing as well and we can't wait for chili, stew and the like. Unlike you though I don't think it is here to stay....just a "teaser" here in Texas!

  2. CLS - I imagine... does it ever really got cold in Texas?

  3. I made this tonight as we were completely snowed in and needed something to warm us up. It was great, so tasty and filling. Plus, any recipe that incorporates bacon is always a plus!

  4. Michelle - hard to go wrong with bacon!