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.
15m
PREP TIME
30m
COOK TIME
192
CALORIES
13
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 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 AND TRICKS

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

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NUTRITION INFORMATION

(per Serving)

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