Broccoli / Corn Chowder:
Comfort Food — A tasty, versatile, easy-to-make Chowder. Bacon is totally optional. Carrots add color, but are optional. You can certainly use frozen Broccoli, or fresh. And one more note (not in the list of ingredients) — I’ve added Creme Fraiche (about 2 tbsp.) at the end of cooking.
Ingredients / Prep:
2 or 3 slices smokey Bacon – Chopped (Optional)
1 medium Onion – Chopped
1 – 2 clove Garlic – Minced or crushed
4 cups Chicken Broth
2 or 3 Yukon Potatoes – Chopped into small chunks
3 – 4 Carrots — Peeled, sliced (Optional)
3/4 cup Heavy Cream
2 cups Broccoli — Chopped into small florets
1 pkg. Corn Kernals (frozen, but thawed just a bit)
Fresh Thyme, fresh Lemon
Instructions / Assemby:
In saute pan, gently saute the Bacon. Remove from pan, but try to retain the fat.
To a larger ‘Dutch Oven’, add the Bacon Fat (and a bit of Olive Oil if necessary). Add the Onion and saute over medium heat for 4 or 5 minutes. Reduce heat to low — Add the Garlic; saute two minutes.
Add the Chicken Broth; heat to gentle simmer — Add the Potato chunks (and sliced Carrots). Return to simmer, reduce heat and cover. Cook for 10 or 15 minutes till Potatos/Carrots cooked. Add Heavy Cream — Mix in and simmer at least 5 minutes. Add Broccoli and Corn — Bring to simmer, cover and cook for 5 – 6 minutes till Broccoli cooked. Taste for seasoning — Add Salt, Pepper, fresh Thyme, a squeeze of Lemon Juice.
Serve in hand-made Pottery Bowls!