Broccoli, Bacon and Cheddar Chowder
This is a delicious base for all your cream soups. Leave out the broccoli and add another vegetable if you like.
- Yield: 6 1x
Ingredients
Scale
- 8 slices bacon, chopped
- 2 tbsp unsalted butter
- 1 onion, finely chopped (opt: use 1 teaspoon Onion powder instead)
- 1 to 2 teaspoons sugar (opt: I add a bit of sugar to all my soups!)
- 2 tbsp all-purpose flour
- 3 cups milk (opt: use 2 cups of milk + 1 cup heavy cream instead)
- 2 cups chicken broth
- 1/2 tsp salt
- Pinch cayenne pepper (opt: 1/2 tsp. red pepper flakes)
- 12 oz red-skinned potatoes (about 3 medium cut into 1/2 inch dice)
- 2 cups shredded Cheddar cheese, tossed with 1 tbsp all-purpose flour
- 1/2 cup shredded or shaved Parmesan cheese (opt)
- 2 packages (each 10 oz/300 g) frozen chopped broccoli, thawed and drained
- optional : If you prefer, you can substitute 4 to 5 cups chopped cooked fresh broccoli instead of frozen
Instructions
- In a large pot, saute bacon over medium heat until browned and crispy, about 5 minutes.
- Remove with a slotted spoon to a plate lined with paper towels. Set aside.
- Pour off all but 2 tbsp of the fat in the pot.
- Add butter and heat until melted.
- Add onion and sauté until softened, about 6 minutes.
- Sprinkle with flour and sauté for 2 minutes. *opt: onion powder
- Gradually whisk in milk – or milk & cream, broth, salt and cayenne or pepper flakes, sugar; bring to a simmer, stirring constantly. Simmer, stirring often, until smooth and creamy, about 3 minutes. Do not let boil.
- Add potatoes, reduce heat and simmer, stirring often, until tender, about 20 minutes.
- Add Cheddar & Parmesan cheese (opt) 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted. Do not let Boil!
- Add broccoli and simmer, stirring, until heated through.
- Taste and adjust seasoning with salt and cayenne, if necessary.
- Ladle into heated bowls and garnish with reserved bacon.