Broccoli Chowder with Corn and Bacon - Better Batter Gluten Free Flour

Broccoli Chowder with Corn and Bacon

A vegetable-laden chowder can help keep you full on cold winter days. This lightened up version omits heavy cream yet retains great flavor. Swap in turkey bacon instead of pork or leave it out altogether and use vegetable broth for a hearty chowder vegetarians will love.

broccoli chowder


  • 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

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