1/3 cup flour (if soup is too runny when you're done, add more flour to a small amount of water and
2 cans (14 oz each) reduced-sodium chicken broth
3-4 medium-sized Red potatoes (diced into small cubes)
1 1/2 cups frozen corn kernels (sweet white corn is best)
1 1/2 cups frozen Broccoli cuts (you may substitute fresh zucchini cute into small cubes)
1/2 tsp dried Thyme
1 cup low-fat or skim milk
Salt & Pepper to taste
Instructions
Place the bacon pieces in a dutch oven or large pot and cook until the bacon is crispy.
While the bacon cooks, wash each potato and dice into small cubes (leave the peels on).
When the bacon is crispy (don't let it burn), remove the pieces with a slotted spoon or strainer. Place the bacon on paper towel-covered plate to cool.
To make a roux for the soup (a flour/fat base that provides thickness to your soup), you will use 2 Tablespoons of the bacon grease. This doesn't need to be exact so if it looks like there's 2 Tbls in the pot, great. If there's too much, dump all the grease out of the pot into a glass bowl and spoon 2 Tbls back into the pot.
Add 1/3 cup of flour and stir for 30 seconds to 1 minute till the grease is soaked up and forms a ball...or roux.
Next, add 2 cans (or one large 32 oz box) of Chicken Broth. I prefer using (1) reduced-sodium can and (1) regular can. This creates a nice salt balance in the soup.
Bring everything to a boil and cook till the potatoes are tender (about 10 minutes). Stir fairly often, as the potatoes have a tendency to stick on the bottom.
When the potatoes are cooked, add the broccoli and corn (zucchini can be substituted for broccoli. I've done both and they're both delicious)
Add 1 cup of milk, 1/2 tsp of thyme, and salt and pepper to taste. Bring back to a boil--stirring periodically--and cook for a few minutes.
Serving
Suggestions
Add bacon bits, cheese, and/or green onion to each bowl. Enjoy!
Originally Submitted
9/22/2011
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