Ingredients

The following ingredients have 8 Servings
  • 8 oz bacon, cooked
  • 1 carrot, sliced
  • 1/2 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups medium broccoli florets
  • 4 large potatoes, cubed
  • 32 oz chicken broth
  • 1 cup water
  • 1 cup corn (canned or frozen)
  • 2 cups whole milk
  • 3 Tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 1/2 cup shredded mild cheddar cheese

Instruction

  • Cube bacon and cook in a Dutch oven or large pot with a thick bottom, once the bacon is cooked remove from pot, leave bacon grease.
  • Slice the carrot, finely chop the onions, and cut the broccoli into medium florets.
  • Cube the potatoes into even-sized cubes and add to a bowl of water to keep from browning. Set aside.
  • In the Dutch oven, saute the carrot and onions until carrots are tender.
  • Add in the minced garlic and cook until fragrant.
  • Pour in the chicken broth, water and add the potato cubes. Bring to a boil and cook for 10 minutes, or until potatoes are just about cooked.
  • Stir in the corn and broccoli florets and cook until the broccoli is cooked.
  • Whisk together the milk and flour and add to the pot along with salt and pepper.
  • Turn heat to low, add the bacon back with the cheese and cook until cheese completely melts, stirring frequently.
  • Add fresh herbs, if desired.