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Creamy Potato & Corn Chowder


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)



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.


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.


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

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