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Potato and Corn Chowder

Chock full of potatoes, corn, carrots, celery, onions and bacon, this chunky chowder offers good value, rich flavor and a healthy nutrition profile. A bowl of this hearty soup is filling enough for lunch. Or serve it in a cup to accompany a sandwich or salad.

At a glance
Main Ingredient
Vegetables
Cuisine Type
American
Menu Part
Soup
Serves
24 (1-cup) servings
Yield: 24 (1-cup) servings

Ingredients

8 oz. bacon, diced
6 oz. celery, finely chopped
6 oz. carrots, finely chopped
1 lb. onions, chopped
¼ cup flour
2 qt. chicken broth
2 ½ lb. russet potatoes, peeled and cut into ½-in. dice
4 cans (14 oz. each) cream-style corn
8 tsp. Worcestershire sauce
4 tsp. chopped fresh thyme leaves
About 1 1/3 cups low-fat milk
Salt and pepper, to taste
 

Methods/Steps

1. In large saucepan over med. heat, sauté bacon until crisp. Remove with slotted spoon and drain on paper towels.
2. Pour off all but 4 tbsp. fat from saucepan. Add celery and carrots; cook about 5 min. Add onions and cook 5 min. longer.
3. Stir in flour; slowly add chicken broth, stirring continuously until thickened.
4. Add 1 qt. water and potatoes; simmer about 15 min. or until potatoes are tender. Add corn, Worcestershire sauce and thyme; heat through.
5. Stir in enough milk to reach desired thickness. Stir in bacon; season with salt and pepper.
 

Courtesy of  United States Potato Board

Related Terms:

Vegetables, American, Soup

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