Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Fall, Soups
Yields or Serves:
Rating:
[Total: 2 Average: 5/5]
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I love making soups in autumn and this Broccoli Corn Soup really warms me up on a chilly night.
- 1/3 Pound Bacon (Chopped)
- 1 Medium Onion (Diced)
- 1 Jalapeño (Diced)
- 1/3 Cup Unbleached Flour
- 4 Cups Chicken Broth
- 2 Medium Potatoes (Peeled & Diced)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 3 Broccoli Florets (Chopped)
- 1 1/4 Cups Cooked Corn Kernels
- 2 Tablespoons Hot Sauce
- 1 Cup Half & Half
- In large-size pot sauté chopped bacon 5 minutes, on medium heat, until crispy. Remove and transfer to paper towels to drain, but leave bacon drippings in pot. Add onions and jalapeños. Cook 5 minutes until softened. Scrape up any browned bits on bottom of pot. Add flour and gradually add chicken broth. Stir to prevent lumps. Add potatoes, kosher salt and pepper. Reduce heat to medium low, cover with lid, and cook 15 minutes until potatoes are tender. Add broccoli and corn. Cook 10 minutes until broccoli is tender. Add cooked bacon, hot sauce, and half & half. Cook 5 more minutes.
- Ladle into bowls and serve hot.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
