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Total Time: 30 minutes Serves: 6 4 slices uncooked bacon, chopped or 2 Tbsp. canola or olive oil 1 small onion, chopped 1 stalk celery, chopped 1 carrot, chopped 2 cloves garlic, minced 3 Yukon Gold potatoes, chopped 1 1/2 c. supersweet corn 3-4 c. vegetable or chicken broth 1 c. half and half 2 c. chopped leftover broccoli 2 tsp. thyme salt and black pepper to taste shredded cheddar cheese and green onions for garnish Heat a large soup pot over medium heat. Add bacon and cook until crisp. Remove and place on a paper-towel lined plate. Add onion, celery, carrot and garlic to the same pot and sauté in remaining bacon fat. (Sauté vegetables in canola oil if you wish to omit the bacon.) Add potatoes, corn and broth. Cover and simmer for 30 minutes, until potatoes are soft. Add half and half, broccoli and thyme. Cook 3 minutes. Stir in bacon and add salt and pepper to taste. Serve garnished with shredded cheddar cheese and diced green onions. TIP: Add smoky flavor to the vegetarian version of this chowder by adding cooked and crumbled soy bacon or a teaspoon of smoky chipotle chile powder with the half and half. TIP: For smooth chowder, puree half the chowder before adding the cooked bacon. |
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