Broccoli and Corn Chowder

We love this soup!  Quick and full of flavor, loaded with vegetables yet rich enough to call it dinner.

6 Slices of Bacon, diced

½ cup Onions, diced (I use frozen)

¼ cup Flour

1 large Chicken Bouillon Cube (dissolve in the water)

4 cups Water

1 large Baking Potato, peeled and diced

1 head of Broccoli florets cut into bite size pieces, stalks peeled and thinly sliced

1 package of Frozen Corn (10 oz.)

1 Tbs. Fresh Rosemary, finely diced

2 Dried Bay Leaves

1 cup Half and Half

  • In a large pot, cook the bacon over medium heat, when the bacon in crisp, remove with a slotted spoon and transfer to a paper towel lined plate
  • Add the onion to the pan and cook until tender then add the flour and stir constantly for about 30 seconds,  add the water/bouillon and bring to a boil
  • Reduce the heat and add the potato and cook until they are tender, about 10 minutes
  • Add the broccoli, corn, rosemary and half and half, simmer until the broccoli is crisp tender
  • Remove the bay leaves, season with salt and pepper and top each bowl with bacon
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