Broccoli chowder with corn and bacon

By dmason

Ingredients

• 4 slices bacon, cut into 1-inch pieces
• 1 medium onion, chopped
• 1/4 cup all purpose flour
• 2 cans (14.5 oz each) reduced-sodium chicken broth
• 1 large baking potato, peeled and diced
• 1 head broccoli (1 lb) cut into bite-sized florets, stalks peeled and thinly sliced
• 1 pkg (10 oz) frozen corn kernels
• 1/2 tsp dried thyme
• 1 cup whole milk
• *Optional*
• 1 cup sharp cheddar cheese
• 3 Tbsp sour cream
• salt and pepper

Preparation

Step 1

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. 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, cheese, sour cream and milk;cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.