• 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 1/4 c Better Batter All-Purpose Flour
  • 4 c low-sodium chicken broth (or substitute vegetable broth)
  • 1 large russet potato, peeled and diced
  • 1 large broccoli crown, trimmed from the stalk and chopped into small, bite-sized florets
  • 2 c fresh or frozen corn kernels (do not thaw if using frozen)
  • 1/2 tsp dried thyme
  • 1 c milk
  • salt and pepper to taste


Crisp the bacon. In a large Dutch oven or other heavy-bottomed soup pot, cook the bacon over medium-low heat until crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain using a slotted spoon. Set bacon aside. Make the chowder. Add onion to the bacon grease (or instead of bacon grease, use 2 Tbl butter or olive oil) and cook, stirring often, until it begins to soften, about 6-8 minutes. Add flour and cook, stirring constantly, about 30 seconds. Add broth and diced potato, bring to a boil. Reduce to a simmer and cook until potato is tender, about 10-12 minutes. Add broccoli, corn, dried thyme, and milk. Cook, stirring often, until broccoli is crisp-tender, about 8-10 minutes. Season with salt and pepper. Serve immediately, topped with reserved bacon. Adapted from Cooking Light