Source: Everyday Food magazine, Sept. 2008
4 slices bacon, cut into 1" pieces
1 medium onion, chopped
1/4 c. all-purpose flour
2 cans (14.5 oz. each) 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 oz.) frozen corn kernels
1/2 t. dried thyme
1 c. whole milk
coarse salt and ground pepper
In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring until it begins to soften, 6-8 minutes.
Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce heat to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes. Season with salt and pepper. Serve topped with bacon.