Broccoli Cream Soup with Potatoes and Corn

A delicious, nutritious vegetable and bacon chowder.

4 slices bacon, cut into 1” pieces
1 medium onion, chopped
¼ cup all-purpose flour, unbleached
2 (14½ oz) cans chicken broth
1 large baking potato, peeled and diced
1 head broccoli, cut into bite-size florets, stalks peeled and thinly sliced (~ 1 lbs)
1 (10 oz) pkg frozen corn kernels
½ tsp. dried thyme
1 cup whole milk
coarse sea salt
black pepper, freshly cracked

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8-10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium. Cook onion, stirring, until it begins to soften, 6-8 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, 8-10 minutes. Season with salt and pepper.

Serve topped with bacon.

Makes 4 servings.