Jessica is doing a soup swap over on Turkey Cookies for the Autumn months. There's even a cute little button for participants and a ton of great links to yummy soup recipes.
My soup choice was in celebration of the gorgeous borccoli showing up at the market's these days. It was really yummy. We paired it with homemade whole wheat rolls and peanut butter chocolate chip cookies. Hadley and I had a great time cooking and baking all day yesterday, and after the first rain in 50 days came pouring from the sky...a baking and soup day was perfect!
Broccoli chowder with corn and bacon
(Everyday Food Sept. 08)
4 slices bacon, cut into 1 inch pieces
1 medium onion, chopped
1/4 C. all purpose flour
2 cans reduced-sodium chicken broth
1 lg. baking potato, peeled and diced
1 head broccoli (about 1 pound) cut into bite sized florets
1 package (10 ounces frozen corn kernels)
1/2 t. dried thyme
1 cup whole milk
course salt and ground pepper to taste
1. In a large pot, cook bacon over medium heat, stirring occasionally, until crisp, 8-10 minutes. Remove from pot and drain. Cook onion intil is begins to soften, 6-8 minutes.
2. Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer and cook until potato is soft, 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp tender, 8-10 minutes. Seson with salt and pepper. Top with back and shredded cheese.