At a Glance
- Potato Type: Russet
- Prep Method: null
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
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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
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. Makes 4 servings.
Calories: 390 Fat: 10g Cholesterol: 20mg Sodium: 850mg Vitamin C: 35% Carbohydrates: 63g Fiber: 5g Protein: 14g Potassium: 825mg
