Potato & Corn Chowder

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This delicious, easy-to-make recipe will surely be a long-time favorite.

  • 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 potatoes (about 3), peeled, cubed
  • 1 pkg. (10 oz.) frozen corn, thawed, drained
  • 2 stalks celery, sliced
  • 1/2 cup chopped onions
  • 1/2 cup MIRACLE WHIP Light Dressing
  • 2 Tbsp. flour
  • 2 cups milk

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.