Broccoli Corn Chowder with Bacon

I'm loving lighter versions that really don't taste light at all.  This is one of those.  And HALLELUJAH!!! I've gotten Ryan to love bacon!  I don't know why he never liked it until recently, but trying it more often, he has really grown to like it and it makes me so happy.  The three years we've been married, I think I have bought bacon just three times.  Now, I believe it could become a staple in our house :)

This seemingly rich chowder, leaves out the cream, but is thickened with the starch from potatoes, flour and milk.  

Broccoli Corn Chowder with Bacon

Ingredients:

4 slices of bacon

1 medium onion, finely chopped

1/4 cup all purpose flour

2 cans (14.5 oz each) chicken broth

1 large russet potato, peeled and diced

1 bag of frozen broccoli, or 1 head of broccoli chopped into bite size pieces

2 cups fresh or frozen corn

1/2 teaspoon thyme 

1- 1 1/2 cups of milk

Salt and Pepper

1.  In a 5 quart Dutch oven, cook bacon over medium-low heat, stirring occasionally, until crisp.  Transfer to a paper towel to soak up any grease.  Increase heat to medium.  Add onion and cook until softened, 6-8 minutes.

2.  Add flour, cook stirring constantly, 30 seconds.  Add broth and potato.  Reduce to simmer and cook until potato is tender about 10 minutes.  

3.   Add broccoli, corn, thyme, and milk; cook until broccoli is tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon and cheddar cheese :)

Enjoy!