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Corn and Potato Chowder

Print Recipe
Course Soup

Ingredients
  

  • 1 Tbsp olive oil
  • 4 oz Canadian bacon, chopped (about 3/4 cup)
  • 2 cups chopped onions
  • 1 cup diced celery
  • 3 Tbsp flour
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1/2 tsp rosemary leaves, crushed
  • 2 cups reduced sodium chicken broth
  • 1 lb red potatoes, cut into 1/2 inch cubes (about 3 cups)
  • 2 bay leaves
  • 2 cups milk
  • 3 cups frozen corn kernels

Instructions
 

  • Heat oil in large saucepan on medium heat. Add bacon; cook and stir 3 minutes. Add onions and celery, cook and stir 6 minutes or until softened. Sprinkle with flour, garlic powder, oregano and rosemary. Cook and stir 1 minute.
  • Stir broth into saucepan until well mixed. Add potatoes and bay leaves. Bring to boil. Reduce heat to low, cover and simmer 15 minutes or until potatoes are tender, stirring occasionally.
  • Stir in milk and corn. Bring to simmer. (Do not boil.) Simmer 5 minutes or until corn is tender. Discard bay leaves. Ladle into soup bowls to serve. Makes 8 (1 - cup) servings. Enjoy!