I'm always on the lookout for new soup recipes to try and had a few pinned on pinterest for a while.
I had some broccoli I needed to use so this weekend I decided to make this one.
This one comes from Martha Stewart and I did make a few adaptions to the recipe and also added cheese. You can leave that out if you don't care for cheese in your soup.
Broccoli Corn Chowder with Bacon
5 slices bacon, cut into small pieces
1 medium onion chopped
1/2 tsp finely minced garlic or to taste
1/3 cup flour
3 cans (14.5oz) chicken broth
2 medium baking potatoes, peeled and diced
1 head broccoli, cut into bite sized pieces
1 package (10oz) frozen corn kernels
1/4 tsp dried thyme
1 tsp dried parsley or 1 Tbsp fresh minced
1 cup milk
2 cups shedded cheddar cheese. Reserve some for garnishing
salt and pepper to taste
In a large pot cook bacon until crisp. Let bacon drain on paper towels. Cook onion and garlic in the bacon grease until it starts to soften.
Add flour, stirring constantly 30 seconds. Add broth and potatoes, bring to a boil. Reduce heat and cook until potatoes are tender, about 10 minutes. Add broccoli, corn, milk, thyme, and parsley. Cook until broccoli is tender about 8-10 minutes.
Season with salt and pepper. Simmer on low heat. Stir in cheese at the end. Don't let it boil after the cheese has been added.
Serve topped with bacon and additional cheese.