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Ingredients
1 Large onion, chopped
1 Garlic clove, minced
2 Teaspoons olive oil
3 1/2 Cups chicken broth
3 1/2 Cups red potatoes, peeled & cubed into 1/2" dice
1 Large bay leaf
3/4 Teaspoon dried thyme leaves
1/4 Teaspoon dry mustard
2 1/2 Cups low-fat milk
2 1/2 Cups frozen whole-kernel corn
6 Ounces Canadian bacon, julienne
Salt & white pepper, to taste
Instructions
Saut� onion and garlic in oil in large saucepan until tender, about 5 minutes. Add broth, potatoes, bay leaf, thyme, mustard; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minutes or until corn is cooked. Discard bay leaf. Process half the vegetables in food processor or blender until smooth; return to saucepan. Stir in Canadian bacon and simmer, covered, for 5 minutes. Season to taste with salt and white pepper.
Note: If you prefer, the Canadian bacon can be saut�ed in 1 teaspoon margarine or oil until crisp and "frizzled," then sprinkled on the chowder as garnish.