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Broccoli Chowder with Corn and Bacon

*adapted from Martha Stewart's Seasonal Produce Guide

Ingredients

  • 4 slices bacon, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  •  1 quart chicken or vegetable stock
  • 1 large baking potato, diced
  • 1 large head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
  • 1 package (10 oz.) frozen corn kernels, or 4 ears fresh corn, cut off the cob
  • 1/2 teaspoon dried thyme
  • 1 cup whole milk
  • Coarse salt and ground pepper

Directions

  1. Step 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. Step 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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