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Oregano and rosemary are a dynamic duo when it comes to flavor. They add savory seasoning to a chunky corn and potato chowder.
1 tablespoon olive oil
4 ounces Canadian bacon, chopped (about 3/4 cup)
2 cups chopped onions
1 cup diced celery
3 tablespoons flour
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves
2 cups reduced sodium chicken broth
1 pound red potatoes, cut into 1/2-inch cubes (about 3 cups)
2 McCormick® Bay Leaves
2 cups milk
3 cups frozen corn kernels
Heat oil in large saucepan on medium heat. Add bacon; cook and stir 3 minutes. Add onions and celery; cook and stir 6 minutes or until softened. Sprinkle with flour, garlic powder, oregano and rosemary. Cook and stir 1 minute.
Stir broth into saucepan until well mixed. Add potatoes and bay leaves. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender, stirring occasionally.
Stir in milk and corn. Bring to simmer. (Do not boil.) Simmer 5 minutes or until corn is tender. Discard bay leaves. Ladle into soup bowls to serve.
Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the frozen corn.
(Amount per serving)
Although it smelled amazing, I was not thrilled with it.
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Had this with dinner the other night and it was absolutely amazing. Will be even better when the corn is in season.