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Soups/stews

Sassy Potato Corn Chowder

Sassy Potato Corn Chowder recipe
photo by:kraft
This Potato Corn Chowder has every reason to be sassy, if not downright arrogant. It's yummy, easy, quick-to-make and a better-for-you choice, too.
time
prep:
10 min
total:
40 min
servings
total:
6 servings
Magazine Acquisition

What You Need

4
slices  OSCAR MAYER Bacon, chopped
1
can  (14 oz.) fat-free reduced-sodium chicken broth
1-1/4
lb.  baking potatoes (about 3), peeled, cubed
1
pkg.  (10 oz.) frozen corn, thawed, drained
2
stalks  celery, sliced
1/2
cup  chopped onions
1/2
cup  MIRACLE WHIP Light Dressing
2
Tbsp.  flour
2
cups  milk

Make It

COOK bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan.

ADD broth and vegetables to saucepan. Bring to boil; simmer on low heat 15 min. or until potatoes are tender.

MIX dressing and flour in medium bowl. Stir in milk. Add to potato mixture with bacon; cook 3 to 5 min. or until slightly thickened and heated through, stirring constantly.

Kraft Kitchens Tips

Special Extra
Sprinkle individual servings with additional chopped cooked bacon and chopped fresh parsley.
Washing Knives Safely
Good-quality knives should be washed by hand, not in the dishwasher. Never put sharp knives into a sink of soapy water to soak. Wash them one at a time or you may cut yourself when reaching into the water to retrieve them.
How to Chop Onions
Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.
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