It makes me so happy to say...IT IS SOUP SEASON!
Tomorrow is the very first day of fall, and despite the fact that the temperature will most likely not reflect that, I will no longer feel bad about making soup.
I love soup.
Maybe that's why I choose to live in a place where there are WAY more months of cold weather than there are warm. There has to be some sort of explanation.
So, on day early, I celebrated the coming of fall by making soup.
In specific, Broccoli Chowder from the "light" version of Everyday Food.
I served this tasty, yet light soup with some dinner rolls (more to come on these in a different post).
I also added about 1/2 cup of light sour cream to this recipe, I should thought it needed a little extra creaminess, and it really did the trick. I also served it with a little grated cheddar, everything is better with CHEESE.
This was the perfect meal to celebrate the end of summer and welcome the beginning of fall.
You must try this soup!
Broccoli Chowder with Corn and Bacon
4 slices bacon, cut into 1 inch pieces
1 medium onion, finely chopped
1/4 cup all purpose flour
2 cans (14.5oz each) low sodium chicken broth
1 large russet potato, peeled and diced
1 head broccoli (about 1 lb), cut into bite-size florets, stalks peeled and thinly sliced
2 cups fresh (from about 3 ears) or frozen corn kernals (do not thaw)
1/2 tsp dried thyme
1 cup milk
In a 5 quart Dutch oven or other heavy pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 min.
Using a slotted spoon, transfer to a paper towel-lined plate to drain.
Increase heat to medium. Add onion and cook, stirring, until it begins to soften, 6-8 minutes.
Add flour; cook, stirring constantly, 30 seconds (do not let brown).
Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 min.
Add broccoli, corn, thyme, and milk; cook until broccoli is crisp-tender, 8-10 minutes.
Season with S&P. Serve immediately, topped with bacon.
Logan Rating: ***