Broccoli Chowder with Corn and Bacon
SMART SUBSTITUTION This seemingly rich summer chowder leaves out the cream; instead, it’s thickened with the starch from a russet potato as well as some flour, and just one cup of milk.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a 5-quart Dutch oven or other heavy pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Increase heat to medium. Add onion and cook, stirring, until it begins to soften, 6 to 8 minutes.
Step 2
Add flour; cook, stirring constantly, 30 seconds (do not let brown). Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
Step 3
Add broccoli, corn, thyme, and milk; cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve immediately, topped with bacon.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 264
Step 6
Fat: 6.1g (2.6g Saturated Fat)
Step 7
Protein: 14.4g
Step 8
Carbohydrates: 42g
Step 9
Fiber: 5g
