Serves: 8
Total Calories: 1,293
1. In a 4-quart saucepot over high heat, bring chicken broth, broccoli and cauliflower to a boil. Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
2. Meanwhile, in a 10-inch skillet over medium heat, fry bacon until almost crisp. Add onion and sauté for 5 minutes or until onion is transparent. Add butter. Stir until melted. Stir in flour, salt and pepper. Cook and stir for 1 to 2 minutes. Add heavy cream. Stirring, bring to a boil and boil until thickened. Stir into broccoli-cauliflower mixture. Add corn. Cook over low heat for 15 minutes to blend flavors, stirring occasionally.
This Vegetable Chowder recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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