Potato And Corn Chowder (Foodservice)


At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Special Requests: Kid Friendly
  • Cuisine: American
  • Yield: 24

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  • 8 ounces Bacon, diced
  • 6 ounces Celery, finely chopped
  • 6 ounces Carrots, finely chopped
  • 1 pound Onions, chopped
  • 1/4 cup Flour
  • 2 quarts Chicken broth
  • 2 pounds, 8 ounces Russet potatoes, peeled and cut into 1/2-inch dice
  • 4 (14-ounce) cans Cream style corn
  • 8 teaspoons Worcestershire sauce
  • 4 teaspoons Fresh thyme
  • About 1 1/3 cups Low-fat milk
  • Salt and pepper To taste


1. In large saucepan over medium heat, sauté bacon until crisp. Remove with slotted spoon and drain on paper towels. Pour off all but 4 tablespoons fat. Add celery and carrots; cook for about 5 minutes. Add onions and cook 5 minutes more. Stir in flour; slowly add chicken broth, stirring continuously until thickened.

2. Add 1 quart water and potatoes; simmer about 15 minutes or until potatoes are tender. Add corn, Worcestershire sauce and thyme; heat through. Stir in milk to reach desired thickness. Stir in bacon; season with salt and pepper.

Calories: 172 Fat: 6g Cholesterol: 7mg Carbohydrates: 25g Fiber: 2g Protein: 7g Potassium: 460mg

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