Potatoes, onions and more.

Potato and Corn Chowder


The perfect comfort food for a cold winter evening! 


1CupChopped onion
1⁄2CupChopped celery
1⁄2CupChopped carrots
1Tablespoon (Metric)Flour
3CupChicken stock
1PoundRusset potato (peeled and cubed )
14OunceCream corn
1CupFrozen, thawed corn
1⁄3CupLow fat milk
2Teaspoon (Metric)Fresh thyme
1Teaspoon (Metric)Worcestershire Sauce
1PinchSalt and pepper (to taste )


  1. Cook bacon in a large saucepan over medium heat until very crisp.
  2. Remove and drain on paper towels.
  3. Pour off all but 1 tablespoon bacon grease.
  4. Add onion and cook for 5 minutes.
  5. Add celery and carrots and cook for 5 minutes more.
  6. Stir in flour and cook for 1 minute.
  7. Slowly stir in stock, stirring constantly until thickened.
  8. Add potatoes and bring to a boil.
  9. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
  10. Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through.
  11. Crumble bacon into chowder and season with salt and pepper.
  12. Ladle into bowls and top with additional crumbled bacon and thyme, if desired


4 Servings
SourceRecipe and photo courtesy of Potatoes USA
Prep time20 minutes
Cook time30 minutes