Broccoli Corn Chowder
Enjoy a bowl of this creamy, delectable soup loaded with good for you vegetables that will warm you up from the inside out.
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.