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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.
25 min
40 min
6 servings
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What You Need

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

Make It

COOK and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; 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 until blended. Stir in milk. Add to potato mixture with bacon; cook 3 to 5 min. or until soup is 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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