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Potato and Corn Chowder

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Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Boiled

Dish

Soup

Prep Time

20 Mins

Cook Time

30 Mins

Serving

Serves 4

Ingredients

  • 4 strips bacon
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 tablespoon flour
  • 3 cups chicken stock or reduced-sodium broth
  • 1 lb. russet potatoes, peeled and cubed
  • 1 (14-oz.) can cream-style corn
  • 1 cup frozen, thawed corn
  • 1/3 cup low-fat milk
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground pepper to taste
  • Crumbled bacon and fresh thyme (optional toppings)

Preparation

  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.

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Nutrition Facts Per Serving

Calories

390

Fat

10g

Sodium

850mg

Cholesterol

20g

Vitamin C

35mg

Carbohydrates

63g

Fiber

5g

Protein

14g

Potassium

825mg

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