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Broccoli Chowder with Corn and Bacon

  • 4 slices bacon, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1 large baking potato, peeled and diced
  • 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
  • 1 package (10 ounces) frozen corn kernels
  • 1/2 teaspoon dried thyme
  • 1 cup whole milk
  • Coarse salt and ground pepper
  1. In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
  2. Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to 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 topped with bacon.
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