Potato and Corn Chowder

Potato and Corn Chowder

Potato and Corn Chowder

Source: Potatoes USA
The perfect comfort food for a cold winter evening!
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Prep Time 20 mins
Cook Time 30 mins
Course Soup
Servings 4

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.