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Creamy Potato & Corn Chowder



Ingredients:
1 1/4   lbs (575 g) B size red potatoes (about 8 potatoes)
8   slices uncooked bacon, divided
1   medium onion, chopped
1   medium red bell pepper, diced
3   garlic cloves, pressed
2   tsp (10 mL) dried thyme leaves
1/2   cup (125 mL) all-purpose flour
4   cups (1 L) chicken stock
1 1/2   cups (375 mL) milk
1   tsp (5 mL) salt
1/2   tsp (2 mL) coarsely ground black pepper
1   pkg (12 oz) frozen corn kernels (about 2 1/4 cups/550 mL)
Directions:
  1. Dice potatoes into 1/2-in. (1-cm) pieces; set aside. Thinly slice bacon crosswise into strips. Cook bacon in All White Ceramic (4.75-qt./4.5-L) Covered Casserole over medium heat 9-11 minutes or until crisp. Remove bacon from Casserole; drain on paper towels. Drain Casserole, leaving 3 tbsp (45 mL) drippings in Casserole.
  2. Return Casserole to heat; add onion, bell pepper, pressed garlic and thyme. Cook 4-5 minutes or until vegetables are tender, stirring frequently. Add flour; cook and stir until combined. Stir in stock and milk. Add potatoes, half of the bacon, salt and black pepper. Bring to a simmer; reduce heat to medium-low and cook 10-12 minutes or until chowder is thickened and potatoes are tender. Add corn; return to a simmer. Serve with remaining bacon.

Yield: 8 servings

Nutrients per serving: Calories 290, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 780 mg, Carbohydrate 32 g, Fiber 3 g, Protein 11 g