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| INGREDIENTS |
| 4 slices |
low sodium bacon, cut into 1-inch pieces |
| 1 |
medium onion, chopped |
| ¼ cup |
all-purpose flour |
| 2 cans (14.5 ounces each) |
reduced-sodium fat free chicken broth |
| 1 |
large baking potato, peeled and diced |
| 1 head |
broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced |
| 1 package (10 ounces) |
frozen corn kernels |
| ½ tsp. |
dried thyme |
| 1 cup |
whole milk |
| ½ tsp. |
kosher salt (optional) |
| ½ tsp. |
pepper |
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| RECIPE |
- In a large pot, cook bacon over medium-low, stirring occasionally, until crisp. This is about 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels.
- Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
- Add flour. Cook, stirring constantly, about 30 seconds.
- Whisk in the broth and potato. Bring to a boil. Reduce to a simmer. Cook until potato is tender, about 10 minutes.
-
Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes.
-
Season with salt and pepper.
-
Serve topped with bacon.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
290 |
|
| Total Fat |
5 g |
|
| Sodium |
580 mg |
|
| Total Carbohydrates |
39 g |
|
| Fiber |
6 g |
|
| Protein |
18 g |
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