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Home / Recipes / Corn and Potato Chowder
Corn and Potato Chowder
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• Fiber Rich  • Spices For Health

Oregano and rosemary are a dymanic duo when it comes to antioxidants. They add savory seasoning to a chunky corn and potato chowder.

Makes 8 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

INGREDIENTS

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, crushed
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

DIRECTIONS

1. 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.

2. 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.

3. 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.

Tips

Test Kitchen Tip: Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the frozen corn.

NUTRITION INFORMATION

per serving

Calories: 192

Fat: 4 g

Carbohydrates: 30 g

Cholesterol: 12 mg

Sodium: 388 mg

Fiber: 3 g

Protein: 9 g

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