HARVEST CORN CHOWDER

Harvest Corn Chowder image

All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 ounces) cream-style corn
1 can (15 to 16 ounces) whole potatoes, drained and diced
Chopped fresh parsley

Steps:

Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg