4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large baking potato, peeled and diced
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
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.
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.
leave the bacon out and sautee the onions in a little butter to make it vegetarian (and use veg stock). i also used frozen broccoli with no problem. serve with warm sourdough bread, mmm, heaven. seriously my mouth is watering remembering it. as an added bonus it was really fast to make.
recipe from everyday food, my favorite dinner inspiration magazine. while the pictures are always lovely, and i learn so much from the articles, i have to admit that sometimes the recipes in it aren’t delicious. it mostly is inspiring because it makes me feel like making dinner! this recipe, however, was a total winner and definitely will be added to our cool weather rotation. i made it sunday night and am already wanting to have it again. the family gobbled it up, and grant happily took leftovers to work the next day. give it a try!