Discover what makes our Sassy Potato Corn Chowder so self-confident. This potato corn chowder is yummy, easy, quick-to-make and a better-for-you choice.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 lb. baking potato es (about 3), peeled, cubed
1 pkg. (10 oz.) frozen corn, thawed, drained
2 stalks celery, sliced
1/2 cup chopped onion s
1/2 cup MIRACLE WHIP Light Dressing
2 Tbsp. flour
2 cups milk
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.