Cheesy Broccoli and Corn Chowder
Dinner, Lunch | Servings: 4
Prep time: 15 min | Cook time: 35 min | Total time: 50 minutes
- 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
- 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.
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.