Broccoli Chowder with Corn and Bacon

Broccoli Chowder with Corn and Bacon by Cera Edgley

• 6 slices bacon, cut into 1-inch pieces
• 2 tablespoons butter (only if you don't use bacon grease or use turkey bacon instead)
  
• 1 medium onion, chopped
• 1/4 cup flour
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 large baking potatoes, peeled and diced in bite size pieces
  
• 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. Cook the bacon in a large pot first (take out and set aside), then keeping the bacon grease to cook your onion. (I used turkey bacon which didn't have really any grease- so I added 2 Tbsp butter to cook onions. When I make it again I'll use real pig bacon because it was yummy, but could have used the extra flavor from the bacon grease.)
   
2. Cook onion, stirring, until it begins to soften, 6 to 8 minutes. (I used about half an onion.. depends how you like the taste!)
   
3. Add flour; cook, stirring constantly, 30 seconds.
4. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
5. 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.

It looks sooo delicious once its in the bowls with the bacon on top! Enjoy!