Tuesday, April 24, 2012

Broccoli and Corn Chowder with Bacon

One cool and rainy day will put almost anyone in the mood for a comforting bowl of creamy soup. This past Sunday was the perfect soup day, not only a day of rain much needed for our plants but a day to try a recipe I have had aside for a while now.

This soup is not only healthy but so delicious, it really hit the spot. This is a recipe I know I will be making over and over again. It's really easy and fast to put together and was enjoyed by everyone in my family, even 8 month old Layla!

I gave Layla mostly broth with small pieces of corn, broccoli and potato. This is the first soup of mine that she really loved. I couldn't feed her fast enough! There was growling, screaming and banging of her hands between each bite.

Broccoli and Corn Chowder with Bacon (Recipe adapted from Everyday Food Light by Martha Stewart) 
Serves 4

4 stripes of bacon, cut into 1" pieces
1 onion-finely diced
1/4 cup flour
1 russet potato-diced
4 cups of chicken broth
1 head of broccoli-cut into bite sized pieces (large stalks removed)
2 cups (about 3 ears) of fresh or frozen corn (do not thaw)
1/2 tsp dried or fresh thyme
1 cup milk (any kind will do, I used skim milk)
Salt and pepper
1/2 cup shredded cheddar cheese-optional*

1. In a dutch oven or other large heavy pot, cook bacon over med-low heat, stirring occasionally until crispy; 8-10 mins. Using a slotted spoon, remove bacon from pan and transfer to paper towels. Set aside for later.

2. Add onion to bacon drippings and cook until soft; 6-8 mins.

3. Add in flour, stirring constantly; 30 seconds (do not let brown). Add in broth and potato; bring to a boil. Reduce to a simmer and cook until potato is tender; about 10 mins.

4. Add in broccoli, corn, thyme and milk; cook 10 mins more. Season with salt and pepper to taste. Top each serving with bacon and a little shredded cheddar cheese.

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