Oregano and rosemary are a dynamic duo when it comes to antioxidants, and they add savory seasoning to a chunky corn and potato chowder.
Corn and potato chowder recipe
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 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
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.
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.
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.