Potatoes, onions and more.

Potato and Corn Chowder

Description

The perfect comfort food for a cold winter evening! 

Ingredients

4SliceBacon
1CupChopped onion
1⁄2CupChopped celery
1⁄2CupChopped carrots
1Tablespoon (Metric)Flour
3CupChicken stock
1PoundRusset potato (peeled and cubed )
14OunceCream corn
1CupFrozen, thawed corn
1⁄3CupLow fat milk
2Teaspoon (Metric)Fresh thyme
1Teaspoon (Metric)Worcestershire Sauce
1PinchSalt and pepper (to taste )

Instructions

  1. Cook bacon in a large saucepan over medium heat until very crisp.
  2. Remove and drain on paper towels.
  3. Pour off all but 1 tablespoon bacon grease.
  4. Add onion and cook for 5 minutes.
  5. Add celery and carrots and cook for 5 minutes more.
  6. Stir in flour and cook for 1 minute.
  7. Slowly stir in stock, stirring constantly until thickened.
  8. Add potatoes and bring to a boil.
  9. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
  10. Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through.
  11. Crumble bacon into chowder and season with salt and pepper.
  12. Ladle into bowls and top with additional crumbled bacon and thyme, if desired

Summary

Yield
4 Servings
SourceRecipe and photo courtesy of Potatoes USA
Prep time20 minutes
Cook time30 minutes
RecipesSoup