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Tuesday, October 15, 2013

Broccoli and Corn Chowder

For day 15 of Soup Month 2013 we have a super easy to make Broccoli and Corn Chowder.  This really isn't a fancy soup, just a good hearty bowl of soup that will taste great at the end of a cold winter day.

This recipe only requires a handful of ingredients, and most of them you probably have on hand.  There are also lots of possible variations for this soup.  If you would like to make this a more meaty soup, you just add some leftover cubed ham or chopped chicken during the last 10 minutes of cooking time.  The soup also tastes great with a generous sprinkle of grated pepper jack cheese or a dash of Sriracha sauce.  Enjoy!!

1/2 lb  Thick Cut Bacon, cut into 1-inch pieces
1 medium  Onion, finely chopped
1/4 cup  Flour
24 oz  Chicken Broth
3 large  Baking Potatoes, peeled and diced
1 lb  Fresh Broccoli, cut into small florets
1 cup  Frozen Corn
1/2 tsp  Dried Thyme
1 cup  Half and Half
2 tsp  Kosher Salt
1 tsp  Ground Black Pepper

In a medium soup pot, cook bacon over medium-low heat until just crisp, then use a slotted spoon to transfer the bacon to a paper towel lined plate.  Set aside.

Add the onion to the pot and sauté over medium heat until softened, about 5 minutes.  Add flour to the onion, stirring constantly for 1 minute.  Add the broth and potatoes to the pot and bring mixture to a boil.  Reduce heat to a simmer and cook for 5 minutes.  Add the broccoli to the pot and simmer for 10 - 12 minutes longer, or until the vegetables are tender.

Add the corn, thyme, half and half, salt and pepper to the soup, stir and cook 5 minutes longer.  Serve in wide soup bowls with a sprinkle of crumbled bacon.  Serves about 5.

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