Monday, October 6, 2008

Broccoli Corn Chowder

Well, my success with making my planned dinners goes up and down. This week's meals have gotten all flipped around and some have been missed entirely. Here's one that was very delicious, though (aside from the fact that I made it at like 8:30pm...bad Jennie!). Once again, thanks to Chef Britta for her amazing recipes!

The night I made this soup I was very frazzled (because of how late it was...I was trying to hurry). I kept messing up and doing things in the wrong order. So, the directions I will write here will represent what I should have done. ;)

Broccoli Corn Chowder
4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 c. all-purpose flour
2 cans (14.5 ounces each) chicken broth (or 3 1/2 cups of broth made from bouillon powder or cubes...which is what I did)
1 large baking potato, peeled and diced
1 head broccoli, cut into bite-size florets, stalks peeled and thinly sliced (I was trying to hurry, so I didn't use the stalks. I probably will next time.)
1 package (10 ounces) frozen corn kernels
1/2 t. dried thyme
1 c. whole milk
shredded cheddar cheese, for serving

In a large pot (this part is important, it's going to be the pot you use to make the soup in), cook bacon over medium-low heat until crisp, about 8-10 minutes. (If you are making chicken broth using bouillon, it would be an excellent idea to start start water boiling for that while the bacon is cooking. ;) ) Meanwhile, chop your onion. Once bacon is crisp, remove from pot with a slotted spoon and place on a plate covered with a paper towel. Increase heat to medium. Add onion and cook until onion starts to become tender, about 6-8 minutes. While the onion is cooking, chop your potato. Add flour, stirring constantly, and cook for about 30 seconds. Add broth and potato, bring to a boil, then reduce heat to a simmer. Cook until potato is tender, about 10 minutes. Meanwhile, cut your broccoli. Once the potato is done, add broccoli, corn, milk, and thyme. Cook until broccoli is done, about 8-10 minutes. Season to taste with salt and pepper (although the bacon gives it enough salt for my taste). Serve topped with cheese and bacon.

Like I said, this was a really yummy recipe. I could have made my own traditional recipe for potato soup and added broccoli and corn (and taken out the celery), but I thought I'd try this new one. Paula and Amanda (and anyone else who has had my family's recipe for potato soup)- This recipe tastes different. It's not as thick, and the thyme gives it a very distinctive flavor. I liked it!

Here's a link to Chef Britta's recipe: Broccoli Corn Chowder.

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