Potato and Corn Chowder
Potato and Corn Chowder
The perfect comfort food for a cold winter evening!
Ingredients
- 4 Slice Bacon
- 1 Cup Chopped onion
- 1/2 Cup Chopped celery
- 1/2 Cup Chopped carrots
- 1 Tablespoon Flour
- 3 Cup Chicken stock
- 1 Pound Russet potato peeled and cubed
- 14 Ounce Cream corn
- 1 Cup Frozen thawed corn
- 1/3 Cup Low fat milk
- 2 Teaspoon Fresh thyme
- 1 Teaspoon Worcestershire Sauce
- 1 Pinch Salt and pepper to taste
Instructions
- Cook bacon in a large saucepan over medium heat until very crisp.
- Remove and drain on paper towels.
- Pour off all but 1 tablespoon bacon grease.
- Add onion and cook for 5 minutes.
- Add celery and carrots and cook for 5 minutes more.
- Stir in flour and cook for 1 minute.
- Slowly stir in stock, stirring constantly until thickened.
- Add potatoes and bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
- Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through.
- Crumble bacon into chowder and season with salt and pepper.
- Ladle into bowls and top with additional crumbled bacon and thyme, if desired.