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Soup Potato and Corn Chowder
Ready Time: 50min
Prep Time: 20min
Cook Time: 30min
Boiled 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 potato, 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
Prep Time: 20min | Cook Time: 30min
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. Nutrition Calories390 Fat10g Sodium850mg Cholesterol20 Vitamin C35% Carbohydrates63g Fiber5g Protein14g Potassium825mg Potatoes USA Disclaimer
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