Corn and Potato Chowder

Name: Corn and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American,
Ingredients: 1 tbsp olive oil; 4 oz Canadian bacon, chopped (about 3/4 cup); 2 cups chopped onions; 1 cup diced celery; 3 tbsps flour; 2 tsps McCormick® Garlic Powder; 2 tsps McCormick® Oregano Leaves; 1 tsp 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

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

Step1
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® Whole 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

KEY PRODUCTS

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.