Corn and potato chowder

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

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
  1. 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.
  2. 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.
  3. 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.
Nutritional information (amount per serving)

Calories: 192
Sodium: 388mg
Fat: 4g
Carbohydrates: 30g
Cholesterol: 12mg
Protein: 9g
Fiber: 3g
Makes 8 (1-cup) servings

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