Broccoli Chowder with Corn and Bacon

• 4 slices bacon (4 ounces), cut into 1-inch pieces
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 2 cans (14.5 ounces each) low-sodium chicken broth
• 1 large russet potato, peeled and diced
• 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
• 2 cups fresh (from about 3 ears) or frozen corn kernels (do not thaw)
• 1/2 teaspoon dried thyme
• 1 cup milk
• Coarse salt and ground pepper

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.
2. Using a slotted spoon, transfer to a paper towellined plate to drain.
3. Increase heat to medium.
4. Add onion and cook, stirring, until it begins to soften, 6 to 8 minutes.
5. Add flour; cook, stirring constantly, 30 seconds (do not let brown).
6. Add broth and potato; bring to a boil.
7. Reduce to a simmer; cook until potato is tender, about 10 minutes.
8. Add broccoli, corn, thyme, and milk; cook until broccoli is crisp-tender, 8 to 10 minutes.
9. Season with salt and pepper.
10. Serve immediately, topped with bacon.
11. (Per Serving)
12. Calories: 264
13. Fat: 6.1g (2.6g Saturated Fat)
14. Protein: 14.4g
15. Carbohydrates: 42g
16. Fiber: 5g

bacon, onion, allpurpose, chicken broth, russet potato, broccoli, corn, thyme, milk, salt

Taken from www.epicurious.com/recipes/food/views/broccoli-chowder-with-corn-and-bacon-387698 (may not work)