Ingredients:
4 slices of bacon, cut into 1-inch pieces
1 medium onion, finely chopped
1/4 cup flour
2 cans chicken broth
1 large potato
1 head broccoli
2 cups fresh corn or frozen no need to thaw
1/2 cup milk
1/2 tsp thyme
salt and pepper

Directions:
In a 5-quart pot cook bacon until crisp and then transfer to a paper towel-lined plate
Add onion and cook, stirring until it begins to soften
Add flour; cook stirring constantly – do not let it brown!
Add broth and potato; bring to a boil then reduce to a simmer and cook until potato is tender
Add broccoli, corn, thyme and milk cook until broccoli is crisp but tender
Season with salt and pepper and top with bacon

I am packing this for lunch so I know my bacon is not going to be crisp, but that’s the small sacrifice I’ll make in order to have a packed lunch entree that comes in about 264 calories per serving (based on 4 servings).