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.