Can we all agree…winter sucks! Well, at least it sucks after the holidays are over. We have months of being stuck inside with cold, ugly weather ahead…sigh. Are you stuck at home as another storm blows through? Are you snowed in? Perhaps the wind is howling and the rain just won’t stop. It’s the perfect time to cook up this delectably, creamy soup when the weather outside is cold and miserable! It comes together easily. It cooks up in just one pot, making clean up a snap. It’s loaded with good for you veggies, and the kids won’t complain because it’s loaded with creamy cheddar cheese and topped with smokey bacon. Is your mouth watering yet? Mine sure is!
Start by separating broccoli florets from the woody stems.
Shred up a bunch of cheddar cheese. Don’t use the pre-shredded kind, it doesn’t melt well.
Cut bacon into ½ inch pieces. Cook bacon in a large heavy bottom pot over medium heat until crisp and golden brown.
Remove bacon from the pot with a slotted spoon. Set aside.
Add flour to the pot with the bacon fat. Cook, stirring constantly for 2-3 minutes to cook off the raw flour taste.
Stir in the chicken broth, milk, heavy cream and Ranch seasoning.
Increase heat and bring soup to a simmer.
Reduce heat to low and cover pot with a lid. Simmer soup for 20-30 minutes, stirring frequently to prevent scorching.
Add corn and broccoli. Cook on low heat for another 5-10 minutes or until vegetables are tender.
Add shredded cheddar cheese, reserving some for garnish. Stir until cheese is completely melted into the soup.
Add reserved cooked bacon bits, reserving some for garnish. Stir to combine with the soup. Taste and season with salt and pepper.
Cook for another 2-3 minutes to heat through.
To serve; top each bowl with shredded cheddar cheese, bacon bits, and sliced green onions.
Oh my goodness…this soup is absolutely delicious! It’s rich and creamy and literally warms you up from the inside out. Top each serving with lots of cheese and bacon and you won’t have any complaints! Who in their right mind will turn up their nose to a bowl of creamy soup topped with cheese and smoky bacon? If you have broccoli haters in the house, chop it up into small bits before adding it to the soup so they’ll hardly notice its in there. I’m always looking for ways to sneak in more good-for-you-veggies when I’m cooking for my family. Give this soup a try, you will love it!
Broccoli Corn Chowder
Equipment
- large heavy bottom pot with lid
Ingredients
- ½ lb bacon
- ½ cup flour
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups heavy cream
- 10 oz frozen corn
- 1 head broccoli florets, woody stems removed
- 3 tbsp Ranch seasoning mix
- 2 cups cheddar cheese, shredded
- salt & pepper, to taste
- sliced green onions, for garnish
Instructions
- Cut bacon into ½ inch pieces. Cook bacon in a large Dutch oven pot over medium heat until crisp and golden brown. Remove bacon from the pot with a slotted spoon. Set aside.
- Sprinkle flour into the pot with the bacon fat. Cook, stirring constantly for 2-3 minutes to cook off the raw flour taste.
- Stir in the chicken broth, milk, heavy cream and Ranch seasoning.
- Increase heat and bring soup to a simmer.
- Reduce heat to low and cover pot with a lid. Simmer soup for 30 minutes, stirring frequently to prevent scorching.
- Add corn and broccoli. Cook on low heat for another 5-10 minutes or until vegetables are tender.
- Add shredded cheddar cheese, reserving some for garnish. Stir until cheese is completely melted into the soup.
- Add reserved cooked bacon bits, reserving some for garnish. Stir to combine with the soup.
- Season with salt and pepper to taste.
- Cook for another 2-3 minutes to heat through.
- To serve; top each bowl with some shredded cheddar cheese, bacon bits, and sliced green onions.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35