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Cheesy Broccoli and Corn Chowder

adapted from Everyday Food: Light ^[1]

Dinner, Lunch | Servings: 4
Prep time: 15 min | Cook time: 35 min | Total time: 50 minutes

Ingredients

4 slices bacon, cut into 1-inch pieces
1 medium onion, diced
3 1/2 cups low-sodium chicken broth
1 large russet potato, peeled and diced
1 head broccoli (about 1 lb.) cut into bite size florets
2 cups fresh (about 3 ears) or frozen corn (do not thaw)
1/2 tsp. dried thyme or 2 tsp. chopped fresh thyme
3 tbsp. butter, sliced into thin pieces
3 tbsp. flour
1 1/2 cups milk
2 cups freshly grated, packed sharp cheddar cheese
Salt and Pepper, to taste

Process

In a 5-quart dutch oven or heavy pot, cook bacon over medium-low heat, stirring occasionally, until crisp, about 8 to 10 minutes. Place a few sheets of paper towel on a plate and use a slotted spoon to transfer the bacon to the plate to drain.
Increase heat to medium and add onion. Cook, stirring frequently, until the onion begins to soften, about 5 to 8 minutes.
Add chicken broth and diced potato and bring to a boil. Reduce to simmer and cook until the potato is tender, about 10 minutes.
Melt butter in a saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Slowly add in the milk, whisking constantly. Increase heat to medium and continue to cook, whisking frequently, until the mixture thickens, 5 to 8 minutes. Remove from heat and stir in the cheese.
Meanwhile, add the broccoli, corn and thyme to the potato mixture. Cook until the broccoli is crisp-tender, about 10 minutes.
Add the cheese mixture to the pot and stir well. Cook for another minute. Add salt and pepper to taste. Serve immediately, topped with crumbled bacon.

Recipe Notes

Since this is a summer chowder I didn’t want it to be too thick and heavy but it’s easy enough to modify if you want a thicker soup. Reduce the chicken broth by about 1/2 cup and cook the milk mixture for longer (start while the potatoes are cooking) to make it thicker.