Creamy Corn And Broccoli Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the onion and garlic to the pot and cook until softened and fragrant.
• STEP 3.Add the potatoes, corn, and broccoli to the pot and stir to combine. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
• STEP 4.In a separate saucepan, melt the butter. Stir in the flour to make a roux. Gradually whisk in the milk until smooth and thickened.
• STEP 5.Pour the milk mixture into the pot with the vegetables and stir to combine. Cook for an additional 5 minutes, or until heated through.
• STEP 6.Season with salt, pepper, and any additional desired seasonings. Serve the chowder hot, topped with the crispy bacon and garnished with fresh herbs.

Cooking Tips

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Feel free to add other vegetables such as carrots or bell peppers for extra flavor and texture.
• If you prefer a chunkier chowder, you can mash some of the potatoes with a fork before adding the milk mixture.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the chowder with crusty bread or crackers for a complete meal.