Here's a yummy looking recipe. I haven't tried it out yet, but will soon!


4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium 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
1/2 teaspoon dried thyme
1 cup whole milk
coarse salt and ground pepper

in a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. using a slotted spoon, transfer to a paper-towel-lined plate. increase heat to medium. cook onion, stirring, until it begins to soften, 6 to 8 minutes.

add flour; cook, stirring constantly, 30 seconds. add 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 and sourdough bread.