Broccoli / Corn Chowder

Broccoli / Corn Chowder:

Broccoli/Corn Chowder - Bowl by Marcia Paul

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!