Corn and Potato Chowder

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

Serves: Makes 8 (1-cup) servings.
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • 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.

Cooking tip

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

Nutrition information

(Amount per serving)

  • 192Calories: 192Cholesterol: 12mg
  • Sodium: 388mgProtein: 9g
  • Total Fat: 4gFiber: 3g
  • Carbohydrate: 30g