Spring weather in Southeast Alaska ranges from warm and beautiful (rare) to cold and rainy (not rare). On cold and rainy days, soup is always on the menu. Today, it’s a chowder using my two favorite vegetables: broccoli and corn. This chowder is packed with veggies and just a little heat.
4 slices uncured bacon, cut into 1-inch pieces
1 cup chopped onion (if using frozen, be sure it is thawed and patted dry to prevent splattering when added to the pot)
1/4 cup all-purpose flour
32 oz reduced-sodium chicken broth
1 large baking potato, peeled and diced
1 bag frozen broccoli, corn, and red pepper mix
8 oz frozen broccoli florets
1 1/2 cup 2% milk
1/2 tbs crushed red pepper
How I Made It
In a large non-stick dutch oven or soup pot, cook the bacon over medium heat, stirring occasionally, until crisp. Remove the bacon with a slotted spoon to a paper-towel lined plate.
Increase the heat to medium and cook the onion until it begins to soften, stirring frequently. Add the flour and cook for 30 seconds, stirring constantly. Add the chicken broth and potato and bring the pot to a boil. Then reduce it to a simmer and cook until the potato is tender, about 10 minutes.
Add the broccoli, corn, and peppers, and the milk. Cook until the broccoli is crisp yet tender, 8 to 10 minutes. Season with 1/2 tbs crushed red pepper. Serve topped with bacon (and a little cheese if you’ve been extra good), and a crusty roll. Makes 4-6 servings, depending on the portion.
How It Turned Out
This is not a thick chowder (but it’s not too watery, either). I like my vegetables crisp, so I took my supper bowl as soon as the vegetables were done. Left to simmer for another 30 minutes, it’s much thicker (but the veggies are soft). Either way, this is warm and comforting on a rainy Sunday afternoon.