Broccoli Chowder with Corn and Bacon

By amybites

264 calories, 6.1g fat, 2.6g saturated fat, 14.4g protein, 42g carbohydrates, 5g fiber

Ingredients

• 4 slices bacon (4 ounces), cut into 1-inch pieces
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 2 cans (14.5 oz. each) low-sodium chicken broth
• 1 large russet potato, peeled and diced
• 1 head broccoli (about 1 pound), cut into bite-sized florets, stalks peeled and thinly sliced
• 2 cups fresh (from about 3 ears) or frozen corn kernels
• 1/2 teaspoon dried thyme
• 1 cup milk
• Salt and pepper

Preparation

Step 1

In a 5-quart Dutch oven, cook bacon over medium-low heat, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Increase heat to medium. Add onion and cook, stirring, until it begins to soften, 6 to 8 minutes.

Add flour; cook, stirring constantly, 30 seconds (do not let brown). Add broth and potato; bring o 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 immediately, topped with bacon.