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Potato and Corn Chowder
Ready Time: 50min
Prep Time: 20min
Cook Time: 30min
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)
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.
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